Smoking a brisket in the kettle (A beginner's reflection)

[Timothy F. Lewis]

I go to 203 or so but mostly for feel, “probe like buttah, can’t get much bettah”!
Then at least an hour resting or as much as four.
Even a not fabulous brisket can be due for other things, yes indeed but, the slice and serve is really my goal.
Raining this morning, supposed to clear this afternoon so, I should be fine for my overnight cook!