you can figure about 1.5 hours per pound to smoke it. go by temp of the meat. you have a good probe thermometer? pull it when the meat hits 185-190Â°. let it rest an hour or two. then slice it. here
is a thread on slicing brisket. here
is a thread that is a basic guide to smoking a brisket. here
is my latest brisket smoke thread. another
thread to read. there are alot of brisket threads to read in this section. just start scrolling down the section, reading posts and going to the next page until you have read enough that you are comfortable smoking it. don't let it intimidate you. you most likely will hit a stall, where it stays at say 160Â° for what will seem forever. just let it keep going, it will start to rise again. keep your smoker temp 225-240Â°. also, remember, we love pics (q-view).