Thanks for the tip. I'm still a newbie. I'll do the next brisket that way and see.

My briskets have been good the last couple of years since I started smoking them for 2 to 4 hours. Then I pull them off of the smoker and put them in a dish wrapped in foil with Beer, worsterchire sauce and some spices to cook all night in the oven on low heat. Then I pull it out and wrap it in a towel and set it in an ice chest for an hour to rest before pulling it out and slicing and covering it with the juice.

Looks Yummy