I'm going to try and smoke a brisket for the first time this weekend. I have a Masterbuilt Electric smoker that I will be using. The smoker has a digital thermostat so I can keep the temp pretty constant. I've done ribs, pork butts, sausage but this is my first go around with brisket. I've seen an awful lot of stuff relating to brisket but have a few questions. I'm a bit confused on the temp setting and how long. There's a guy at work here who smokes for 2 hours at 215 and then another hour w/out smoke. he then wraps with foil for about 4-5 hours at the same temp and that's it. I've seen a lot of stuff posted about taking the brisket out and wrapping it with towels, etc. and placing in a cooler. There's just so much stuff out there about cooking brisket and a little unsure of myself on what to do. If any of you 'experts' can enlighten me I would be much appreciated. Thanks, appreciate everyone's time.