I use a Masterbuilt and I think mine are right up there with the best of them.
My smoker has a built in probe and this helps immensely. I smoke my briskets at 250 and start with the fat down, water in the pan and I smoke until I hit 145 degrees, the same as a butt, I then wrap and take it to 200 degrees.
Once I'm at 200 I shut off the smoker and open the door and let the brisket rest until it comes back down to around 135 or so.
I always add the rub the day before and if I have a whole brisket I do the point and the flat separate. I always take the point up higher before wrapping and go more by color, because I don't use a temp probe on them. They make better burnt ends and burnt ends need the color.
