Ok gang, my oldest son got a brisket (2.8 lbs) and asked me to cook it for Labor Day dinner. I have been studying the forum about the Travis method for cooking a brisket. I have had to make a couple of small changes and hopefully they will work out. First of all I could only find the Gold Buckle Allegro for Briskets. It smelled and tasted really good out of the bottle, so I went with it. I also could not find a Bock beer so i picked up a Guinness Stout. mixed a cup of Allegro and the whole bottle of beer. Still smelled nice. It's sitting overnight in that marinade. I plan on a 250-275 temp on the LBGE and will cook in the marinade until I hit @ 200 then I'll foil it and let it sit. Any suggestions about cooking methods, times, temps or even wood? My hubby and I are in a discussion about the wood to use to smoke with. He's feeling apple or pecan, I just got my hands on some bourbon wood chips and can use my smoker tin. What do you all think?