re: smoking brisket for 1st time this weekend. tell me how

Listen to redhawk. The most important things are: Cook your brisket to temp, crutch it (foil wrap) once it hits 165-170, let it rest for an hour before slicing it, and remember to separate the point from the flat and slice against the grain - no shredded brisket!! BTW, very professional looking brisket in those pics redhawk. I appreciate.