I know everyone blasts freezing meet, but when I go to Sam's or find a deal on meat I am not always ready for a smoke. I do have a 6 lb very nice looking flat that I am going to smoke. I have smoked about 4-5 briskets with varying results, not the fireworks jubilant expectation I would expect, but I have never been able to slice it fast enough to feed my girls. I take that as a positive and they never tell me to stop. I have liked the brining as it adds juice and moisture. Have never wrapped in foil and put in a cooler but will try it this time. I am assuming 1.5 hours per lb (I don't have a digital meat thermometer but I do have a meat dial thermometer). If any of you have a decent brine recipe I would like some ideas. I have never been afraid to try something, I usually eat what I cook. I have been told 1 cup salt 1 cup sugar to a gallon of water. About the freezing: I may have to change my operation if there is a difference, and there probably is with moisture content. I will try it both ways and see what happens.