Long time lurker here... I have been smoking for about 2 years at least once a week, today I feel ready to take a walk over to the dark side and do my first brisket! I picked up a small (2.5 lb.) flat cut with a real nice fat cap and did the all night marinade in homemade italian dressing... I'll let you all know how it goes. I learn something new everytime I smoke! I use a Smoke Hollow upright and pyrex digital thermometer. But I am looking to try an actual horizontal wood smoker this year. I tried one before but had a hard time keeping the heat up here in the cold Wisconsin winters.