Well I cooked my brisket this weekend. Tasted good, but a little not so tender, I foiled at @160 and pulled and coolerd at 180 average temp. I cooked about 8 hours. the probe went in easy as described in suggestions earlier. I put the tip back on in foil and sauce. That came out great. Any advice foor next time? I also cooked a Apple filled pork loin. It was great. Part of the brisket is tonights crock pot burrito meat.