I'm smoking my first brisket this weekend, probably a 12lb packer. Can anyone offer some rough projections on what temps can be expected? 12lb brisket = 18 hour cook, correct? Won't it get to 140 - 150 degree's quickly and then slow down? I'm thinking of putting 5 hours of smoke on it in the evening, then foiling and putting it in the oven overnight until 200. Separate and cube the point. Then mix the cubes with rub and put them back on the smoker for 2 hours, then mix cubes with bbq sauce and put back in smoke for another 2 hours. Have I got a decent plan?