David....no update on the brisket? We are all about pics here!
Anyhow, on another note, for those of us poor guys not using a draft control system, I start the heat a little high for briskets and shoulders (not so much for ribs) and let it come down then even off a bit. Don't get caught up too much in the temp, whether it be 225 or 240 or? Just get it in that range and try to keep one temp fairly steady. my .02
