WHY, why fear it or most likely delay it, what makes the the brisket so, '''''''TIMADATING'''''''''' There is only two outcomes from cooking a Brisket. the first way as we all want it to be is, the best eating and good Sammie's for a week or two, or the second option, you'll be chewing on it till next thanksgiving, (if you really did that, weave got a really plush sofa and we charge by the hr) i get most as its my idea, getting down to it its just a large chunk of meat, what ever the size or pound, packers cut or the just the flat. Temp is your Ailey and friend, main thing is to have a probe thermo to keep track of the meat temp, have a good thermo for your smoker for your overall temp, thats around 250 ideal to 275. i have a GOSM and put a temp guage at the top vent and tells me over all temp inside, (if i have just one item in i put it on The top shelf. then the meat prob temp guage , that the main and only thing i look at as long as the smoker is set at the temp i want, providing you dint have a freak blizzard like were having now here in IOWA. YOU CAN TAME THE T-REX BRISKET MIND OVER MATTER having dogs can remade in an evidence to be hidden tackle it like the dallies cowboy cheerleaders. i you do take it out before the meat gets to 200 deg you can crock pot it like corned beef till its tender, houndreds of way you can use a brisket.