Rookie brisket questions...
I got my first smoker a few weeks ago and I gotta say I wish I got one a long time ago. Have done a few rib racks, and recently did my first and second briskets. First wasn't nearly long enough, and the second was better but the people that tested it all said it was a bit tough.
Questions----what's the optimal internal temperature to shoot for? When cutting it, do I separate the 2 parts prior to cutting? If so, how do I tell where the 2 parts divide? Also, generally speaking what's the approximate time per pound for smoking a brisket to achieve really good results?
Thanks in advance.....
BTW---it's a Masterbuilt electric smoker (I know...rookie smoker) and I've had it between 210-220 for smoking.