I cook them until the jiggle and wiggle like jello.
The trick is to get the fat rendered out well, otherwise, the fat ends up crunchy (not desirable, Noooo). I smoke at 225F to 250F.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."