Got my first smoker yesterday, a Masterbuilt 30" electric. Put a 6 1/2 lb brisket in it at 195 for 8.5 hrs. Is that correct? What will happen if I leave it in there for a longer period of time at 195? I filled the water bowl up and after 5 hours I looked in the chip tray and it was all burnt so I added more hickory chips. If I cook it at a lower temperature for longer will it become more tender or will it dry out? Im just throwing out there that I dont really know what Im doing with this smoker yet but seeing thatt I am already the BBQ KING of Northridge Ca., there are high expectations from everyone.... hahaha