Thanks for the replies guys. I suspect I will just have to give it a try to see how it will react for sure.
Here are a couple pictures of the brisket from this weekend, like I said it turned out great. Tasted even better than it looked!
After about an hour in the Barrel.
Pulled around 160 ready for foil.
Sliced and ready to eat! I saved the point and sliced it yesterday for an encore.
Blair