Home leave is special leave earned in one-day increments (rather than hours like annual or sick leave). In most of Europe, eligible employees earn home leave at the rate of 5 days per year. An employee must have served continuously at least one 24-month period at an overseas post before home leave can be used. Home leave must be taken in the U.S. or its territories or possessions. Home leave may only be used if the employee will return to duty at an overseas area.
If you are cooking the brisket at a temperature between 225 and 250 degrees, pull it off the pit and put it in a cooler for 2 hours when the internal temp is 185. If you are cooking hot and fast (around 325 degrees F), which isn't discussed here, pull the brisket off the pit at 200 and put it in a cooler for 2 hours.
I have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. Temperature: The general temperature to aim for is about 180 degrees F (80 degrees C.).You want to measure that with a good meat thermometer in the thickest part of the meat being careful to keep it away from the fat. have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. Temperature: The general temperature to aim for is about 180 degrees F (80 degrees C.).