As the title suggests tomorrow morning I will be starting my second attempt at brisket and have a few questions.
I'm trying to keep the smoke time down to 8-10 hours (8 hour smoke + 2 "CYA time" hours. I bought an 8 lb brisket flat which I will be rubbing down tonight.
First question: I was planning to cut the brisket in half to 2 roughly 4lb pieces figuring 2 hours per pound but I'm wondering if that is needed with brisket. So, should I cut it in half or leave it whole?
And second question: What temp should I be shooting for to pull it out? I should mention I do not plan to foil. I want proper sliced brisket. Last time it went to long, got up past 200 IT and had to be pulled so I'm trying to avoid that from happening again.
Any help would be appreciated.