So....if I'm reading you right, I should:
Lightly toast my ends, not burn them.
Soak my brisket in water for at least 24 hours, (changing the water every 4 hours), before cooking.
Cook brisket at 130 degrees until I reach an internal temp of 195 degrees.
Wrap brisket in saran wrap after it reaches an internal temp of 200 degrees.
Slice the brisket with the grain for maximum tenderness.
Serve to the in-laws on hot dog rolls.
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