@pete
How many pounds? Generally accepted finish temp for brisket is 190 internal.
I do brisket at 225-240 indirect and plan on about 2.5 hrs per pound.
But ... as I'm sure you've heard discussed, there is significant variability with individual meat (gratitutious quote for your planned meat and rub thread).
Well, didn't weigh it, was 14 lbs but as noted split it with smaller (thinner) half in the smoker now, likely ~6lbs based on my fine visual skills
I figured its be later evening before done, but was a bit more curious on rubs you like that are home made for the other half which I'll do in a few days. Can rest rubbed in fridge, etc so I'm open to suggestions. I don't really go spicy, more middle of road, less salty and even consider sweeter side.