The one piece of information that didn't see, Mike, is what you are cooking on (in)? To me that makes a difference. My FEC-100 cooks faster then my WSM at the same temp, so the type of pit matters. In my FEC, which is where I have cooked the most briskets, I average about 250 degrees (Since it's a pellet smoker I start the briskets out a a lower temp to get more smoke and then kick it up after they are foiled. I average about an hour per pound for those cooks. It's been a while since I've cooked a brisket in my WSM, but at 250 my notes show about 75 minutes per pound.