Well first off, the brisket turned out pretty good. Nice texture, fairly tender when sliced . . didn't knock my socks off like some of ribs, pork butts, steaks, and butterflied chickens that I've done. It could have been better.[p]I found out some interesting things with the testing, though. Nature Boy was correct about the variance in dome/grill temps when using a plate setter for indirect cooking. Since I don't have firebricks, I don't have the ability to do 'comparison testing'. Maybe the next time, I'll do the testing using a water-filled drip pan only, with the brisket on a grid extender. But I really don't see how any indirect setup is going to prevent the direct heat from the coals from reaching the dome probe.[p]But the jury is still out (in my mind at least) on what constitutes a "cooking temp". I did the brisket yesterday using the 'potato' and 'top' probes, and adjusted the vents accordingly for 225 degrees on those probes, which translated to 280 - 300 degree dome probe temps.[p]But . . . . it was an 11.5 pound brisket, which using the cooking method of 1.25 to 1.5 hours per pound, should have resulted in a 14 to 16 hour cook. But I put that brisket on at 7 A.M and it reach a 185 degree internal at 5 in the afternoon. So something is wrong. I'm wondering if a 200 grid level would be a lot better. With a just a 10 hour cook for a nearly 12 pounder, it didn't spend that much time in the plateau.[p]Comments?