Cook in smoker at 225 degrees for 1-1 1/2 hrs per lb adding wood chips every two hrs until internal is 185
for thin sliced brisket 195
or thick sliced brisket 205
for pulled brisket then pull from smoker and wrap in foil.
Lay towels in ice chest, lay wrapped brisket, then lay more towels, and let sit for 2 hrs. (9.75 brisket approx. 12 hrs)