Have a #2 and have tried 2 briskets and neither turned out well. I have had great success with salmon, pork shoulder, ribs, and turkey. Last brisket came out chewy, the one prior to that dry. Have cooked a whole brisket (point and flat) and have also cut the brisket before smoking. I cook to an internal temp of 190, smoker temp at 225, wrapped in foil and towels a place in a cooler for 2-3 hours. I want to try another one but spending 40-50 bucks and having it turn out like crap is frustrating at best. Smelling the smoke for hours and then finally sitting down to eat less than stellar brisket does not make for a great day. Any suggestions would be greatly appreciated.