cooked my first brisket last night. It turned out perfect! I scrolled through the various posts on this forum and used many suggestions to hit a grand slam on the first attempt. Thank you to all who share their knowledge so that newbies,like myself, can cook like a pro.
(11.5 lb briket-marinated overnight in italian dressing-smothered in butt rub-cooked at 260 indirect to internal temp of 198)