Smoking time varies from cook to cook, but one practice, which results in a very smoky and very tender brisket, is to smoke wrapped in aluminum foil for 12 hours over a low, smoky fire (225 degrees...
You can season it with a dry rub of any blend of seasonings, be careful not to mix too many flavors. Soak your wood chips really good with water, the more water the more smoke. Burn the chips,...
I smoke mine for 2.5 hours at 225-250 degrees,but I check them every 30 mins after the first 1.5 hours and move them further from the heat if they are getting done too quick