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Message: <blockquote data-quote="oldngray" data-source="post: 2781451" data-attributes="member: 45230">You want to achieve a temperature of 215-220 degrees in your smoker. This is a little cooler than most other smoked meat recipes. The internal meat temperature we need to reach is 200 degrees, so this will take some time.Depending on the thickness of the brisket, cooking time will take between 10-12 hours. But, the most important number here is 200 degrees internal temperature. Low and slow is the way to go with brisket. I use a meat thermometer with a probe to measure internal temperature of the meat.<a href="http://www.al.com/living/index.ssf/2014/07/beef_brisket_recipe_tender_and.html" target="_blank">Smoked Beef Brisket: Follow this recipe for tender and juicy beef barbeque</a></blockquote>