The problem is that there is NOT a cooking chart. There are just too many variables to really give you such a thing for Smoking.
Like xcon said, those would be good guidelines, but it WILL vary based upon a lot of factors.
The absolute best thing to do is take great notes and build a list that works for you and your smoker.
Size of brisket
Type (whole packer, flat, point)
temp of the meat going in (room temp, cold out of the fridge)
Try to track all the variables.
I'll have to see if I can find the templates we used to have on here (before the move and the links were broken)
Russ