Been a while since I've done a brisket

During my extensive (2) brisket smoking experience. Here is my newbie to newbie advice

If you have people coming over "plan" for 1.5-2hr/ lb. It does not hurt to be early and the cooler towel trick will keep the brisket warm if you get done early.

Use a good temp probe and I start checking for tenderness at 190F

Pull brisket when tender via toothpick test. Yes it really works

I possibly could have pulled my point sooner (some parts pulled because it was so tender) but never the less the burnt ends were tasty and went first with rave compliments.

The two briskest I have done were easy and I still cannot believe the results.

So....guesstimate by weight 1.5-2 hr/lb
Refine with temperature 190-200f
Finish with the toothpick test