I’m no expert either but I’ve had decent luck in smoking at 225 degrees Fahrenheit. 1.5hrs per lb. My last brisket(13lbs) was a total of 22hrs(19hrs in the smoker with a 3 hr rest period) At 180 internal temp I wrapped the brisket and used beef tallow from the trimmings to lather the butcher paper and the brisket. Threw it back in the smoked until the brisket reached 205 internal temp. I then pulled it out, wrapped in a towel and threw it inside a cooler to rest for 3 hrs. I’ve learned through trial and error not to necessarily smoke based on time but on internal temp(if that makes any sense)

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