Hey yall, Name is Yuri and the SMASH is a softball nickname I've had for awhile. Currently I'm cooking an 18 lb beef brisket and stumbled on this forum while sitting outside here enjoying my aromatherapy via smoking. I have a 30 inch master built electric smoker. Hope someone experienced looks at this and has some suggestions I'm cooking this beast cut in half because it wouldn't fit in my smoker. So I set the timer for 23 hours and question the length of time I've chosen based off reading in here 1 hour per pound but add a few just incase so 23 hours is my plan... currently 10:20pm and 12hrs 58 minutes remain. Am I over cooking at 220 internal temp is 158F.