Greetings! After my rousing success with smoking some Butts on my MES (my early Father's Day gift), I'm now doing my next adventure with the black beer fridge of a smoker: brisket! Having read some of the threads, I'm looking forward to this. I'll be getting up earlier than I did with the pork (about 5AM Pacific), and I'll use this thread as my play-by-play. What I plan so far: Hickory chips Apple juice mop Smoke until 170 Foil until 185 Unfoil for another hour to firm up bark I'm really looking forward to this.