Jonathon
I smoked it @ 195 for 9 hrs unwrapped, then wrapped it in butcher paper and turned up the smoker to 245 until internal reached 205, which took around another 8 hrs. Then it rested in the oven with the oven off for an hour and a half.

Best reheating method I have found for leftover strips of brisket is boil water over a strainer with a lid and steam it for a couple minutes until warm. Keeps the moisture & texture as close as possible to when it was originally pulled off the smoker. Just add bbq sauce and the flavor is still there. Cheers!

Brisket on the Camp Chef Pellet grill using the Kozmos Cow Cover rub.