I do a brisket in 5 hours in a foil uncovered pan at 250° . 2 hour fat cap down to get the max amount of smoke in the meat. Flip it for 1 hour fat up, Than flip to fat down and cover with foil for an hour, flip again, recover cook to 205° internal and its done.
Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com