Hey guys looking for a little input. I'm smoking my very first brisket ever on my offset smoker. From the research I've done I'm estimating my 14 lb whole packer to take around 17.5 hours at 250 degrees cooking temp. Does that sound right cooking wise not math wise. I'm not planning on wrapping it until it is done and I'm ready to let it rest. I'm shooting to have it done a few hours before we plan to eat so it can rest for 2-3 hours. Also should I save my drippings to pour back over the meat when it is time to rest it? One last question. Just incase it is done a little earlier then I planned how long will it stay warm in a cooler? Sorry for all the questions and thanks for your help!