I've cooked many a brisket. I cooked a 12 pound packer a month ago, which smoked for 22 hours at 225. It was a beautiful success. Made burnt ends out of the point. So for Father's Day tomorrow I bought another 12 pounder and planned to eat at 1:00. So I figured I'd start it at noon today, and by 8 am it'd be done, I'd cube up the point for another 2 hours while the flat was in foil and towels in my cooler until 1 pm. My goodness this brisket wants to cook! It's been 5 and a half hours and it's it is 160. I well I suppose I'll be up late tending to burnt ends and reheating tomorrow.