Andi,
First of all, you're still in training. One brisket does not a certificate qualify. Sorry, we're got pretty strict rules about that -- plus you said brisket wasn't that hard...so we had to knock off a few grade points for that
![Wink](/static/images/graemlins/icon_wink.gif)
And smoking brisket with grapevine is certainly not on the certificate either
But for a first timer...I'll give you a B+
(you didn't take good enough notes to help others less fortunate than yourself, or you might have earned extra credit).
MinQue, Hasn't been much different on brisket temps in the 20+ years I've been doing them. There is no exact temp because it depends on whether it's a flat or a packer. But we've talked about 185 to 190 for slicing, or 195+ for pulling/chunking. Now there's a LOT of discussion about what temp to set your smoker at. The temp is also an issue because it depends on the size of the brisket and where you stick your probe...
The real key to brisket is to use the temp as a gauge only. You need to do the fork test to really know. Stick a fork in it, twist it, and see if that's tender enough.
Terry, the "cooler" trick is something we mention here as a way to "hold" the brisket until it's ready (and to keep it away from those who want a sneak taste.)