Good evening, I'm a novice smoker and this will be my 2nd time smoking meat with my Old Smokey. For my test run I did beer brats and boneless chicken breast using hickory wood chips for the smoke. I did them together at about 225 degrees for 2 1/2 hours. Brats were excellent but the chicken seemed a bit dry. Anyways, I've got the brisket coming up next. I'm planning on rubbing it down with plain yellow mustard, applying my own dry rub, and setting it overnight. My questions is for anybody else who owns an Old Smokey and if they have a good temp setting / time/ internal meat temp for a 2lb. brisket. I want that melt in your mouth brisket, tender, cut through it like warm butter. I don't have my wireless thermometer unit yet (I only have the temperature gauge which captures the smoker's temperature) so I know that I am somewhat at a disadvantage. I'll just check the internal meat temp maybe one or twice to get it to where I want it. So, any ideas as far as a good smoker temp. setting / smoking time / internal meat temp? I really want to be known in my family circle as the "smoke master" and I want to learn. I love cooking and I love good ol' smoked BBQ so I'm trying to bring the two together. Any help is appreciated. Thank you.