BRisket timing

Just so I'm clear, you're talking indirect heat on the meat, correct?  If so, it won't matter where you build the fire.  250F chamber temp is 250F regardless of where you build the fire if the meat is cooked with indirect heat. 

If you're talking direct heat, I have no idea.  Closest I've done to direct heat cooking of a brisket is braising it on the stove top in beef broth and veggies, aka pot roast.  Still takes 4+ hours to get probe tender. 

CanSmoke said:

 
I am talking indirect cooking.

Are you saying 4 hours for 5 lbs

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No.  You haven't said what chamber temp you are targeting in your smoker.  The lower the temp, the longer the smoke.  It is the opposite for the higher temp.  At 250F you are looking at about 90 minutes per pound, and that's a ROUGH estimate.  At 225F, about 2 hours per pound.  At 275F, about an hour to 75 minutes to an hour per pound.  Once again, rough estimates.  It can be done more quickly.  It can take a little longer. 

You can always start low, then bump up the temp if you are running short on time.  A brisket can handle it. 

When is it done?  When it is probe tender, not when it reaches a specific temperature.  When a probe (temp probe, dual pronged fork, toothpick) slides in with no resistance, it is done.  If you poke it and it is tough to push in, you need more time.  You can start probing at 195F IT, but it may take another 5-15F internal temp before it is tender and juicy.