Pretty sure they sell them as a package deal with doughnut holes.

I would so buy a box of donut holes and brisket points. something to munch on while smoking the points.

I don't know what the official response is but for me 4 hours at 300ish is where the brisket hits a stall and the bark looks good, if I were you I would cook till either 4 hours or it has hit a stall and the bark looks good, and that might happen quicker, generally the stall is 168-178 degrees for me each brisket being different but most stall out around there.

I did a 14 lb packer sunday at it was stalled at 170 and sizzling with a perfect looking bark at exactly 4 hours, and it was probe tender 1.5 hours after wrapping.

Not much to trim, 3.99 is high even for choice angus. I wonder what the 5 lbs brisket weighed before trimming and what that would have costed elsewhere. Tri level rub the last layer was coarse salt pepper and lemon.

I filled my base with kingford, light up a 2/3 a chimney. I like to wait until the coals are blazing then add them to the base. I put two healthy handfuls of chips at 3 &9. Let that blaze until chips blacken and assemble the cooker.

No I don't think this is cheating.

I put the brisket on at high noon. Temp outside was 10 below. Temp in the smoker was 300.

Does the packaging say it's corned?

Like I said she put the wrong sticker on it. The pics say enough. I know a packer when I see one......er..that didn't come out right.

Wrapped in Butcher paper about four hrs in. Already probed more tender than the last brisket.
Looks a like I'm on track. Might test after 30 or 40 min, because its a smaller brisket.

Very impressed that you are keeping it at 300 on the WSM with the temp outside.

Me too, I think she'd hit 350. If I wanted. No water in pan just cover in foil.

I see a lot of you Mercuns wishing you had a bigger brisket.
I feel you, dawgs, we can't all come packing a monster packer, but ask Bludawg and I'm sure he'd console you with the wise and constantly repeated lietueism, it isn't the size of the brisket but the way you probe it.
Knowing where the stall is in cooking a brisket is like knowing where the radio signals come from while you are boogeying in the kitchen wearing that tutu your niece left there last time she was over, and knowing it wouldn't be near as comfy if you had a monster packer.

My little packer is off and resting, still wrapped, as per the bludawg way. I accidentally hit the button on my probe and it read 200.

Foil protection?
oxymoron.

Foil is covering the water pan. Paper covers the brisket.

no.
That was a rubber joke.

The method is sound. Fool proof brisket. Very good