Brisket time help

250 until the internal temp reaches 203 (or until it probes without any resistance)... You can wrap at 160-170 if you want... Let it rest for a couple hours before slicing against the grain

7 to 12 hours at 235 to 250.  

Precision, eh?

did an 11 pounder(post trim, prime) today. 2.5 hours at 175, 12 at 235.  

I've found beef is 1-1.25 hours per pound when cooked at a minimum of 225. Depending on your timeframe just raise it up to 250 if you need to expedite the cook but I try to keep the temp lower than 225 and it's pretty close to an hour and fifteen minutes per pound.