> If I ask stupid questions, it's because, well, I'm stupid!*laffin* well,
> when it comes to this anyways...

You're asking great questions for a guy who's used his smoker less than a
dozen times.

I'll let the brisket experts answer the time question (which is likely to
be: when it hits 190 internal) but for the thermometer...get a probe
thermometer, say a Weber grill thermo from some local place for $9, that has
a 6-7" probe. Drill a hole in the side of the smoker, just below the level
of the top rack. Drill the same size hole, or a bit bigger, into a wine
cork. A real cork cork, not one of them new plastic ones. Poke the thermo
through the hole in the smoker, then slide the cork down the probe to hold
it snug. The cork will last a long time.

With this, the best part of the probe is right under the meat and away from
the direct airflow coming up from the fire, which IMO is an accurate enough
measurement.

Good luck with the briskets...I can't find good ones around here.

-John O