First Tine Smoking Brisket - Advice

[jerseyboy58]

Tomorrow I plan on smoking my first brisket, using my sweet rib rub with a kick. any advice for how long to keep it on the pit and how to make the burnt ends, all advice would be greatly appreciated.

 

[dirtsailor2003]

Well I use the toothpick method to test for doneness. When it will go in without resistance the brisket is done. This can occur anywhere from an IT of 185*-and up. This is for sliced brisket. If you are going to pull the brisket I would take it to an IT of 200*-205*.