I recently purchased an American Kobe Beef Brisket; wanted to try a different cut other then a Prime, choice, etc. Does anyone have any smoking advice for this cut. Using a WSM with post oak and cherry. I have been told that starting the smoke for the first 3-4 hours should be at 190-200 degrees then bumped up to 225 for the remainder if the cook. Can anyone confirm or give some pointers for smoking this delicate meat.