250 is what I do mine at. I agree with wrapping 6-7 hours in when the temp is in the stall, wrap with the red, unwaxed, butcher paper now available at HEB. Figure at least an hour per pound, each brisket has its own mind, pull like above when it is tender not by temp (usually anywhere from 195-204). Season however you want, I like using the Costco coarse pepper and salt a ratio of 4.5-3. I usually pad my brisket finish time 3 hours before dinner time and let it rest wrapped in a towel in a cooler. Slice as close to dinner time as possible, or if the Mrs. allows, as you serve. Smaller briskets cook faster than the larger ones, above 14 I usually see it going over 1 hour per pound.
If you do not own one yet, invest in a thermapen.
