re: One meat I struggle with smoking is the brisket.

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The last two times I have done a brisket, I have used the Fox Bros. method, and it has turned out really good.

I use a Masterbuilt Electric, but the steps/temps should work on all smokers.

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I think you are on it. That's what I do on my Primo, with the addition of a water pan. I have cooked them at higher temps and had it come out fine. So I think the main things are to pull and wrap at 165-170 and pull and rest at 200 -- and it needs a good long nap.