I have just recently upgraded to a MasterBuilt digital smoker. Now that I have much better control over meat and smoker temps, that is the optimal profile for smoking things like brisket? Should I just put it in, let it rise at its own rate to about 170 meat temp? Seems like if I smoked for a longer period at 220 the meat would come up to that temp? Any suggestions would be helpful. Looked on the forums but couldn't find this specifically addressed.