You can go low-n-slow @ 225-250 for a few hours till it's done (when your probe slides in like buttah...roughly 190-200 internal)...or you can go hot and fast @ 325-350 for a few hours less...I prefer the hot and fast myself...usually takes 3-4 hours or so. I foil the brisket @ 160 and throw it back on the smoker till it's done...then cooler.
Be sure to foil and cooler for an hour or two after cooking then slice against the grain and serve...good luck!
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