One thing I learned the hard way is how briskets and pork butts cook. To you "seasoned" vets this will be old news - but for anyone new - here's a tip that will save you a lot of fiddling with temps.
Briskets & Butts will sometimes stall around 160* as the meat/muscle fibers start their final breakdown. This stall can last from 30 minutes to an hour or more. It will eventually breakout of the stall and continue to rise in temperature.
Had I known this I wouldn't have spent more than a few anxious hours raising and lowering the temp on the cooker, wrapping in foil too early (steaming the meat) and generally driving myself nuts. As someone once said - BBQ is done when it's done!
Roaring Fork BBQ :-D
Modified Traeger 075