I am using a master built pro dual smoker. I am from Virginia, and in the Navy. I got my smoker for Christmas, and since then I have smoked a couple racks of ribs, a couple tri tips, and two weeks ago I did my first boston butt. Today I am smoking my first brisket, it's a 4#er. Last night I injected it with a mixture of beef broth, cayenne pepper, garlic powder, salt and Worcestershire sauce, then rubbed it with a homemade rub. I can't wait wait to start smoking it here soon. What is the internal temperature supposed to be for a brisket? I usually google the information but I always find myself back on this forum so I figured I would ask here. Thanks for all the helpful information!