Jason,
to the forum. Like Balli says; don't cut the Brisket, you'll lose all the juice and the Bark will be better.Lower your temps. to 200*F and no more than 225*F. Yes a little work, but for the end result of Heaven on your plate; it's worth it to go the long way. And if you drink,there's more time for that too!
Good BBQ is a pleasure when done right. Being vigilant, patient, and keeping your smoker's lid shut is paramont to getting a good cook.I won't go into my Physics lesson today, but if you have any trouble, ask one of the members. You'll get a good comeback. Read them all and then put it together
you'll be shocked at the difference.IMHO, a Brisket should never be cut before cooking
. Trimming is up to you, although I only salt it lightly and cover with a good amount of Cracked Black Pepper,put it in and forget about it until my alotted time is approaching, THEN I open the lid and see what it needs(internal temp.,tenderness check with a toothpick).This is the only time I open the smoker so I don't lose time and heat.You should cook a Brisket 90 mins. per pound at low temps.Others probablly mentioned this, but rushing the meat is a bummer ,as it needs the time to melt all the collegen in the muscle fibers.
Takes some work,but the end result will be all that wonderful flavor and Bark you worked to get and the Kudos from friends are uplifting.
Have fun and remember to