ok,
give this a try at home. think you will come very close.
assuming you have a cs or sm model.
cold brisket(12-14 pound packer) rubbed, put into cold smoker.
set temp to 215f,time to 15 hours,hold temp at 165f
start cooking at 12 noon and take out at 5am.
wrap in commercial film and then in heavy gauge foil and throw into freezer (yep freezer) overnite.
next day go to same 215f temp,time 3 hours and again hold at 165f until internal meat temp is 165-170f.
when ready to eat unwrap. if you want hard bark just up temp to set the bark.
it will slice like a dream. heavy smoke ring and good smoke profile(the wrapping and chilling increases smoke profile and darned if i know why.
internal temp of the brisket when you 1st take out to wrap will be in the area of 175-180f.
jack
ps. this is the way i have been doing them for the last 6 months. the sm beats the fec hands down on briskets!!!!!