In the past I used a dry rub on a brisket and let it sit for a few hours. I would then sear it and put it in the smoker. After 2 hours or so of smoking I would wrap it in aluminum foil a few times and make sure the fat side is on top so as it melts it keeps the bottom moist. Then I flip it over and let it cook some more. A friend asks why keep it in the smoker once you wrap it up in foil since the smoke can't get to it anymore. That makes sense to me and I never thought about it. I know not everybody wraps there brisket up, but for those that do, do you keep it in the smoker or do you take it inside and finish it in the oven? My smoker is similar to this one but it is a different brand: http://www.academy.com/index.php?pag...263-40521-3725 It doesn't have a huge firebox so I am considering putting it in the oven. It will be around 10 lbs if that matters.