I have trouble getting the flat juicy and not dried out. I think I may cook it too long, to about 200 degrees. For a 5-6 pd flat to what temp would you cook it to and for, about, how long so the brisket remains juicy and not dry? I'm a little hesitant to try a whole packer because of how long it takes. I don't know how the people that do that, do that! Do you have any tips for me, thanks.