I've smoked several briskets but I never seem to get them just right to where they are tender. I either cook them to long or I take them off to early. I've held my temp to 220 to 250 degrees. I've tried wrapping in foil, I've tried taking them off at a certain temp (185 degrees). Any help please on smoking a perfect brisket from start to finish, when to know at what time to take off the smoker.