If it is an average size packer of 10 to 12 lbs set your temp controller to 225 for 10 to 12 hours. I generally don't smoke brisket by internal temp anymore, although I do check just before I pull it out of the smoker. At 195 to 205 you should be in good shape. It sounds contradicting, but my point is when you get used to smoking brisket you won't have to monitor the temp as close as when you first start out.
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