I didn't see a topic for brisket on the FEPG so thought I'd toss out a little tutorial. This is the way I did it, YMMV. LHT 10, HHT 20, started at 170° for 3 hours then 225°. Turned it up at that time because I wanted to go to bed
![Smiler](/static/images/graemlins/icon_smile.gif)
Started fat side down for 3 hours to set the rub, then went fat side up. After 8 hours it had an IT of 165° so foiled it, and pulled at IT 195°, 12 hours after starting. The brisket was moist, decent smoke ring and good flavor.
http://www.youtube.com/watch?v=OA0AlnhpIIE