Ok so it seems like one of the main skill is knowing where the small window is where it's the right time to pull it. I also know you're not supposed to open and check often because you lose heat, etc. So, at one temperature do you start checking it, and how often should you check? Not too often I imagine or you lose a lot of heat each time.
Also, has anyone here used a pellet smoker to cook a brisket? Or a gas? I know the restaurants in NYC where I've had those amazing brisket experiences use gas as a heat source - so I know it's possible to make good brisket this way.