Brisket Timing Question

[MattCom]

Brothers, so I went ahead and purchased a 15# brisket (packer). After trimming it will be a pound less or so.
I plan to serve it Sunday afternoon (3pm) at a party we are having. The question is how long I should allow for the cook in the WSM?, Give or take 4 hrs. I've read 1-1.5 hrs per pound at 230. So going with that it could be 14-21 hrs.
I plan to start it a 6 pm on Saturday, does that seem like correct timing? I have not cooked such a colossal piece of meat, the largest before has been 8#.
I appreciate your input. I will follow up with pics.

[parrothead]

Go with that. If it gets done early, then it is cooler time until serving.

Better early than late.

[Shotgun]

I'll run my packers about 14-16 hours. I also separate the point from the flat at around 170 internal and wrap them. looks to me thats plenty of time.

[ZILLA]

Inject that sucker, cook it hot and fast 350 or so. It will be done in 4 hours or less. You can do this on the weber. We have won 1st place doing this with 10+ lb packers.

[MattCom]

Thanks for the advice. I do plan to seperate the point at the time I wrap the brisket (around 170ish) to make some burnt ends. I hope the timing allows me to cooler for a couple of hrs. If it takes too long the wife is going to give me the evil eye.:icon_pissed Either way I will probably not get lots of sleep Saturday night. Espresso and black sambuca will be be the bev of choice. WIRED!:icon_bugeyed

Zilla, I'd like to give that a try, just not on this one. What do you put in your injecting liquids to assure tenderness?

[Dr_KY]

Do most members here seperate at 170 when doing contest?

[HolySmoke]

matt,
don't fear if it finishes to early or to late, we'll show up early and stay late to make sure nothing goes to waste.:biggrin::biggrin: