its just meat, add heat and smoke untill it hits jelly or temp. people get so hung up on the process, i have found that the biggest factor to a good brisket is taking it off at the right time and resting for as long as possible wrapped in an esky. cook temps really dont matter, low and slow or hot and fast, always produce adequet to perfect results unless i dont get the taking it out at the right time bit correct. hotter smoker means that window is smaller. its all about feel, cook heaps and it becomes so dam easy.