The one piece of information that didn't see, Mike, is what you are cooking on (in)? To me that makes a difference. My FEC-100 cooks faster then my WSM at the same temp, so the type of pit matters. In my FEC, which is where I have cooked the most briskets, I average about 250 degrees (Since it's a pellet smoker I start the briskets out a a lower temp to get more smoke and then kick it up after they are foiled. I average about an hour per pound for those cooks. It's been a while since I've cooked a brisket in my WSM, but at 250 my notes show about 75 minutes per pound.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
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