Hey everyone! Glenn here. I recently moved from NYC to SLC and acquired a backyard. I'm a proficient cook and thought I'd try my hand at smoking this summer. I bought an electric water smoker from a friend's recommendation on being a rookie at smoking. I read all the articles that said brisket was difficult but I kept thinking, "I'm a good cook. I can handle a brisket for my first time smoking." Boy have I been humbled. I have never been such a nervous wreck for so long about food. I'm into hour 3 and the meat is already up to 150 (internal thermometer). Am I doing okay or should I scrap it and stet something easier going?