re: Smoking a brisket in electric smoker.

All good info in this thread, low and slow, wrap it, but cooking to 200 internal temp is to much for my liking, the meat just shreds and falls apart when you try to slice it. But maybe some people like it that way. 188-190 is where I pull it off.
I like a long rest at room temp, 2-3 hours then pop it in a warm oven, slice and serve.