Ok - Here is the tale of the tape. I rubbed the brisket and let it set in the frig for about five hours. I put it into the smoker at 11:20 P.M. Friday nite at 185 degrees with about five ounces of hickory and three of apple. At 7:15 in the AM, I kicked the temperature up to 225 and it smoked all day until 5:00. The probe read 192 and I checked it in several places. I wrapped it and held it in a warm oven for about an hour while I fixed the rest of the meal. The meat was very tender but it held together quite well for slicing. I cut off the deckle, reseasoned it, and put it back in the smoker for three hours at 235 with two ounces of hickory. Made great burnt ends when I finally pulled it later in the evening. I planned on having the ends for lunch today but my kids found them and beat me to it while I was at church.