JLEN, don't let these farkers' ribbing get to you. It's all in good fun and you'll learn a lot from this crew of misfits -- I know I certainly have. Keep us updated on how the brisket is coming along. But a word to the wise, you'll get better feedback the more details you give, like what you are cooking it on, how you prepared it, the rub, grill temp, wood being used, etc.
22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732