I am using a cook shack electric smoker as stated above. I start my Briskets and Pork butts with a cold meat in a cold smoker, and set the temp for 220 degrees. I am trying to get the most smoke on them I can before the IT hits 140 degrees. I then turn the smoker up to 250 degrees and run it until time to go to bed. I turn the smoker down to 200 over night, and the next morning I turn the smoker up to 275, and if I have to push the time 300. This is how it turns out.