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Depends on when you plan to eat, smoker temp, and size of the brisket.
I know at a constant 275F smoker temp, not opening door, and cooking unwrapped, a brisket takes me a little over 1hr a pound and I always aim to finish 4 hours early.
I tightly double wrap in foil and then wrap in 3 bath towels and set on the counter. 4hrs later I unwrap and it's piping hot! I cut, serve, and eat at that time :)
I usually place briskets in foil, towels and a cooler. I use a wood burner so more maintenance, don't want to start early then not wake up during the night.