Newbie here. Found this forum via a Google search and I've been sitting here reading it for over two hours! I've cooked a few briskets with varying success...Nothing trash worthy but some probably tasted better to the dog. I've got an MES and I'm using a Maverick ET-732. I've always wondered if you wrapped a brisket in foil how do you monitor the temp without piercing the foil with the probe? Do you just wrap more foil around the probe so that no heat/juices get out? Do the foil contacting the probe influence the temp reading? Looking for some ideas. I don't want to keep opening it up and checking the temp. Great forum here. I plan on sticking around a while and will be (hopefully) posting some pictures of some well cooked meat very soon!