And don't say 500 years because of the 1840 timeline of Frozen, because the Tangled makers said 400 (making the 500 years edit false and especially untrue because they set Tangled in the 1780s).nd don't say 500 years because of the 1840 timeline of Frozen, because the Tangled makers said 400 (making the 500 years edit false and especially untrue because they set Tangled in the 1780s).
Many variables affect cooking time and temperature such as how many times the smoker is opened, how close the brisket is to the fire box, the type of smoker you are using, the weight and thickness of the brisket, etc. Sticking to 225 degrees and 1 hour and 15 minutes puts you in the ballpark for a well cooked brisket.
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. When the brisket reaches 175 degrees, take it out of the smoker and make a pouch out of two large pieces of aluminum foil. I use two layers of foil to prevent leakage.