Brisket

Temperature first, then check for tenderness. Cook to about 190-195 then take a skewer or the temp probe from a thermometer and insert into the flat, when it goes through with very little resistance, it's done. If not, give it another 20-30 minutes and check again.

Have a read through this brisket forum, check out the brisket 101 link.

For me, it's neither time nor temp.

Both are guides to get you there, but the temp isn't a guarantee because no two briskets are alike.

Key is as Andy said, once you get in the area, then the resistence is the key to telling when it's done.

Time will come with experience. Depends on the size, shape, thickness of the brisket. Your smoker, the temp. How many times you open the door (if it's a cookshack).

FYI

IGNORE all the times in that book. Come here first.

Smokin'g isn't a recipe. That book will get you close, but theres a lot of info that isn't in there.