I read I can stick a meat thermometer probe into foil to get a good read (and so it doesn’t fall between the grates).

The grill has three rods. I don’t think I can get the temp low enough to do a long smoke, but what’s do you think will be the best configuration? Leave the front (nearest to the front of the lid) or back rod on?

I always use salt, pepper, garlic, and mustard on my briskets. I’ve got a relatively good thing going with the oven but it’ll never be as good as smoking it, so here we go. Any other tips?