I want to smoke a brisket for this years hunt camp in two weeks. I want to smoke it at home and bring it for sandwiches or ??? I have only smoked one brisket since I got my smoker and it turned out OK, it tasted great but I only cooked it to 190 and wished it were a lot more tender. Any advice on meat selection, pellets, temp, technique, internal temp, injection, mop, rub, etc. Take into consideration we may be eating it cold if we can't find a good way to reheat it. Price on this one is not really an issue, just need to impress.