I agree, but not completely.
I think a temp probe and a clock are every bit as important as your pit's temp gauge - at least initially. If you're ever going to cook for other people you need to know what temperature to set your pit to, and how long it takes to cook a brisket at that temperature. Otherwise, how will you know when to start cooking so the finished product is done on time? Now, after you've mastered the art, pitch 'em.
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