Diesel Dave
Quintessential Chatty Farker
Low and slow like that I'd plan 9 hrs with rest time. But depending on the brisket it may take longer to get probe tender.
Good luck
Good luck
75-90 minutes per pound as a rough guideline, but I've found that smaller cuts actually take longer per pound, so it will probably be closer to 90. Also, allow two hours for a nice rest after cooking. It helps the juices recirculate and give you a buffer in case the cook takes longer.
