If it's a packer it can be done in 4-5 hours. I usually do 'em around 300 degrees. Two hours to get good color and smoke then foil and about another 2 hours to get to 205 internal on the POINT. Pull the brisket out of the cooker and hold for an hour or so. I rarely hold in a cooler any more -- too much residual heat. I wrap in an old blanket or two and leave on the table. The meat will still be 160 or so when you get ready to slice.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker