re: Brisket cooking suggestions?

I've split it and bent it (two separate briskets). Splitting it speeds up the cooking time. As long as you keep the heat around 225 or so, you should be fine. I put a whole packer on at 6am on sunday and it was done by 230pm (internal temp of 201). Absolutely delicious and tender.

eta: wrapping in foil will help cook time as well, but youll lose the crunch in your bark.