Here is the brisket (11.69-LB packer) I smoked last night. I took it to 160Â° in the smoker, then put it in the oven at 200Â° all night. Got up this morning and put the oven to 250Â°. It cooked for a total of 17 hours. Not much of a smoke ring, but it sure it tender and tasty. I made some beans this morning, and the wife made devilled eggs.