I found a 4# flat cut brisket and was just wanting some advice and clarification please. I used an injection recipe that I seen Reichl had posted in another thread while searching for information. Consist of 2 Cups beef broth 1/4 cup worcestershire 1tsp onion powder 1 tsp garlic powder 1/2 tsp cayenne After injecting^ I got out the mustard, rubbed it up and used some Memphis rub mix I had on hand because I was running a little behind time to mix up anything else. I'm maintaining smoker temps between 225* and 235* with hickory chunks. I plan to start spritzing with apple juice any minute, been on for 1.5 hrs and internal temp has already reached 132*. What I'd like clarification on is the temp to foil and pull for slicing. My plan is to foil at 165* internal and pull it at 180* for slicing. Does this sound about right? Any other advice would be greatly appreciated too. Qview will follow! Thanks!