hopalong: Conventional slow roast technique usually requires searing the meat in a VERY hot pan on all sides before putting it in an oven/smoker. If it is a brined brisket, you can forego this step, but if not, you must sear it to ensure maximum juiciness. If you cook to an internal temp of 160 degrees, you should be in good shape. You may need an electric thermometer with a remote probe to keep from losing heat by opening the smoker. Or, if your electric Brinkmann is like my gas model. You can peep in at a thermometer stuck directly in the meat through the vent holes in the lid. (requires a small flashlight)