Bubba,.....your cook time depends on the size of ur brisket.....I am guessin with an electric smoker u can keep a pretty steady smoke temp of about 220-230......I usually pull my briskets at an int.temp of 180 and let em rest for about 30 mins before slicing......keep in mind ur temp will continue to climb while resting.........another thing to keep in mind is this......no matter how much advice u receive here(Which I might add ,....u cannot put a price tag on.....these folks have helped me tremendously....cannot say enough about smf)......learn ur equipment,...know ur heat,.... and try,try try,.....smoke smoke smoke.....some are good some are great some are so so......smokin is a trial and error art.....I SAY ART WITH CONVICTION.......u have come to the right placre to learn a very fine art form.....I tell ya this ,...If I can smoke a brisket that I dont even get a piece of(cause every one else ate it) u can too....Go with ur gut and what u feel is right....it will come to ya
Ty