I've tried them all. You need to know your cooker 1st of all. Also depends on how much trimming you do. I trim a good amount and inject to keep that moisture. I don't need or want more than 3-4 hours of smoke regardless of internal temp, however, it seems I'm usually in the 150-160 range when I wrap. I don't really worry too much at this point what it looks like, I can fix that later. I don't want dry brisket. That's what I gear my program around and I have found a way to get good results by concentrating on that.