First of all, a heart-felt thanks to you guys for the great advice and patience during my infatuation with brisket.[p]The one that I took off the egg this morning turned out to be the best yet. Using the fork test, I got the 'tenderness' that you described. Going into the point, the fork slid in and out like butter, and going into the flat, there was only the slightest tug on removal, but since it was a SELECT grade brisket,and the internal was at 190*, I didn't want to dry it out. But when I sliced the flat, the "thumb/forefinger" test was perfect. [p]BTW, Jim, I threw away that brisket that had the tenderizer on it. Since I can get untrimmed packers for 79 cents a pound, it didn't bother me to go spend another 5 bucks. This time I used a rub consisting of Hungarian paprika, garlic powder, and black pepper.[p]But the thing that I did differently this time was that I kept a solid 220* grate temp throughout the cook. Since I was using an inverted plate setter with a water-filled drip pan, that required a dome temp of around 325 degrees!!!!![p]I think the next time I do a brisket, I'm doing without the setter and the pan. I'm going to hang a foiled pizza stone underneath the main grid, and then see what the difference is between grid temp and dome temp. I also want to get a more smokier crust, and I think the water is preventing that.[p]Thoughts?