For example, the more you water your lawn, the faster it grows and the more it needs to be mowed. Hold off watering after fertilization and hold off fertilizing if heavy rains are expected. To reduce the possibility of having fertilizer wash into our water system, don't water heavily soon after fertilizing.
This is beyond well done for beef, but still too cool for a good brisket. Ultimately, you're looking for a temperature above 185 degrees F/85 degrees C, so once it reaches 175, it's time to wrap the brisket in a heavy layer of foil and remove it from the smoker.
I normally cook at 275* grate temp, wrap at 160*, and pull somewhere in the neighborhood of 200* to 205*. The main key is to keep the pit temp constant and allow for a rest time of 2 to 4 hours. I like to slice brisket at an internal Temp of 175* to 185*.