I know Tom has spelled out details before but can you tell us again? please!! I have a full unsliced beef briskt (now thawd) about 5-6lbs. Do I wrap in plastic foil beef broth? What temp ovan? aprox how long and what temp (internal) should I try to finish at? and yes it was already smoked. I Just was never smart enough to do extra before. I also promise I will put in my nice neet organised note book. If I remember? I did buy one. WE REALY ARE SPOILED YA KNOW (ON THIS FORUM) Thanks for all your help!!!