I've always wanted to try smoking a brisket but have been put off by the price and difficulty. Well, I finally got up the courage to do it. It turned out great, super juicy, super tender, and super yummy! Here are the before and after pics........ Kept the smoker temp between 220 and 250. Wrapped it in parchment paper then in foil after 4 hrs when the meat temp was 167 and put it back in the smoker. At 200 degrees I took it off and put it still wrapped in a cooler. I put a folded blanket on the bottom of the cooler and 3 folded blankets on top of the brisket and left it in the cooler for 2 hours. I don't know what I was worried about, because apparently I'm a brisket goddess!