Finished my first brisket yesterday...what a learning experience. Here is what I learned over the past week from everyone on the site.
I cooked between 220F and 230F. Mopped every couple of hours. Used a water pan to maintain moisture and heat levels in the smoker. I figure it should have taken about 13-14 hours to cook a 9 1/2 pound brisket. I had a little set back about half way when the heating element in my smoker turned off and I didnt notice for about an hour and a half. Ended up pulling it at 187F (my target was 190F for a slicing brisket) 17 hours later. Wrapped it in tinfoil and a towel and put it in a dry warm cooler for about an hour. Brisket came out exteremy tender and moist.
As was a reminder given to me.....if the beef stalls around 180F (and it probably will), RELAX....sit back and dont change anything. This is a natural thing to happen as this is where the muscle in the meat starts to melt.
(I would go for 205-210F if I was going for a chopped/pulled brisket.)
Good luck and remember to give yourself LOTS of time. Better to finiah early, wrap in tinfoil and a towel, then to have to pull it unfinished because the guests and/or family are hungry. I strated mine at 11PM the night before and still was about a half hour late serving dinner.