There's and old saying, "It's done, when it's done." That being said, here are a few things to looks for...
1. Shoot for a temp of about 190 degrees.
2. Stick your temperature probe into the thickest part of the brisket. If it slides in with almost no resistance (like you were sticking it into semi-melted butter) it's done.
3. Wrap it in foil and put it in a cooler (No ICE!) for at least an hour.
4. Slice and eat!
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