Hello Chris -
What kind of smoker are you using? Temperature should be about around 240-250Â° F. When it's done it more a matter of internal temperatures than time. Brisket can plateau which means they like to hold at some temperature arounf 150Â° F or so and stay there for several hours. You can't usualy set your watch by them.
If you want to slice it smoke till about 190 - 200Â° F.
If you want to pull it smoke till about 200 - 205Â° F
Wrap it in foil then in towels to let it rest in a cooler for about an hour. It'll get nice and juicy!http://www.deejayssmokepit.net/Downl...emperature.pdf