I've done countless butts/ribs/chickens but I have yet to tackle the brisket. I'm new to the forums, but know a little about the smoking process. Anyone have any hints or "must-do"s for a brisket? with butts i usually smoke for 3-4 hours, then foil in the oven for another 3-4 hours and it falls apart nicely. Should i take more care with brisket? cook it to a certain internal temp? Also, I would love a good rub or mop recipe. I've never used any mop techniques, but am open for change.