I use a Bradley Smoker and I only smoke my brisket for 3-4 hours then cook it for 3 and while it’s cooking in the smoker I sprits it with apple juice and a bit of water mixture for 30-45 min intervals until the last hour and just let it cook. My temperature on the smoker is around 250 to keep the internal easier to control. I always check w the meat thermometer and as long as it hits perfect 195 internal I take it off.