So i have done a couple of briskets so far in my 3 short years of smoking but i have always wrapped them in foil around 165.. I also have always done them around 275. This time i decided to go low and slow and not wraping it. I started off with a 13# packer brisket and just used salt pepper garlic set my mes for 225 using hickory. Its been 15 hours so far and internal temp is 182. Ill show more pics when i take it off..