I'm going to be smoking my first brisket tomorrow, I picked up about an 8 lb flat. The plan is to use hickory/cherry 2:1 ratio, with rubbing down Montreal steak seasoning. For temp I was thinking around 200-225, unless anybody has a better temp to smoke at. I'm using a Masterbilt pro electric, any estimate of about how long it should take and about what internal should pull it at. I've heard of some people using mops, what would be the benefit from this? This is also my first time doing any beef in the smoker, for the most part I've only done pork before.