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Just a couple simple tips, stay at 225 smoker temp. Spray or mop every hour or so. Use a thermometer in the brisket. If you want to wrap it around 160 it is ok. Don't pull it until you hit an internal temp of 200-205 if you want a nice tender piece. A couple questions. What are you smoking with, how big are the pieces, and don't forget to post some pics.