I do packers in 5 to 6 hours in a kettle. I see times as low as 3.5 to 4 hours, but, those are guys using real smokers. I get to 300F in my kettle and I get too dark and hard bark that way.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."