The recommended temperature to smoke a brisket is 225°F (107°C) . However, some pitmasters prefer to smoke brisket at 250°F (121°C) . The cooking time will vary depending on the weight of the brisket, but a general rule of thumb is to cook it for about 30-40 minutes per pound at 250°F. The internal temperature of the brisket should reach 200°F (93°C) to 203°F (95°C) . At this temperature, the brisket will be tender and juicy. It is recommended to wrap the brisket in butcher paper or foil when the internal temperature reaches 160°F (71°C) to 170°F (77°C) . This will help to keep the brisket moist and tender. After wrapping, the brisket should be placed back on the smoker until it reaches the desired internal temperature. It is important to let the brisket rest for at least an hour after smoking to allow the juices to redistribute throughout the meat.