Hi everyone. Guess I'll say a little about myself first: I'm 36, married, and have a beautiful 6 year old daughter, and a 1 year old furry kid (Boxer dog). I've been cooking for over 20 years, started out in fast food as a kid, but progressed into real, actual food preparation as I got older. Cooked it all, from American cuisine to Mexican to Italian to even some Greek. And of course, lots of good ol' home cooking. One thing I never did, was use a smoker. But this past Father's Day, I got my first smoker. A no-frills (just the way I like it) Brinkmann Smoke 'N Grill. Thought I'd start with something easy, and put on some salmon that was on sale. I brined them for 30 minutes, then used a creole seasoning, and painted them with a maple glaze the last 30 minutes. They tasted good, but they were kinda dry. Completely my fault, as I went by time instead of keeping an eye on them. Oh well, live and learn right? Next I went with some boneless, skinless chicken breasts that I marinated in a pineapple/soy/ginger (also a few other things I won't tell) sauce, stuffed with a compound butter, and smoked with hickory. These turned out fantastic. The thin, tip part of the breast was a little dry, but the rest was moist and succulent. Next time, think I'll wrap in bacon and see if I can't keep the whole thing moist. This next weekend, I'm gonna step up and try my hand at a brisket, which is what brought me here. After reading through some topics here, I believe I'm gonna try to bring it up to 170 IT, then foil it until it hits 190. After which, throw it into a cooler. Do I leave it in the foil? I'm guessing yes, since the towels would end up soaking any juices that escape these last 2 hours, but I never read anything definitive on that so I wanted to ask. Only dumb question is the one not asked, right? Another question I had was concerning wood chunks and if I soak them like I did the wood chips I used on the chicken and salmon. Ok, so I'm gonna end this post before I really start to ramble on and on. Thanks for the help this place has brought me so far, and hope to be around here for awhile.