Hey I got A 13.6 lbs packer. Cooking on kamado with a pitmaster iq120. Set it to 225* and planing to eat at 7pm tomorrow (18hrs till eaten time). Planing on wrapping with butcher paper at 165. When is your guess that it will be tender as butter and ready to rest?
Also, started about 30 mins ago and the the brisket is already reading 91*. The temp has been riding high at 240-260