I use Pecan most all the time
I smoked it for 6 hours before I wrapped didn't check the IT
I'm not sure what the IT was when I pulled it off the smoker somewhere between 200º and 205º That would be the ideal temps
Sorry I didn't take temps throughout the smoke, I have smoked so many Briskets over the years I never check temps. But I understand for new members I should have posted temps.
When I started smoking over 40 years ago there was Not Any of this technology or information available. I learned by talking to Pit Masters and Old timers who had been smoking for years and a lot of trial and error. I never used or owned an instant read temp gauge till about 10 years ago. The only thing I check IT on is Poultry.
As far as A Brisket Jump in, ITS NOT HARD the only temp you need to worry about if the Finishing temp,
Gary