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Thank you for all of the suggestions, I really appreciate the help. As I've been reading about brisket, I've noticed that most people are talking about doing much larger ones (10 lbs as opposed to my 5.25). How long should I expect this to take at 250? Is it only going to be 5 or 6 hours?

Hello all, I've been a long time lurker to this board and have gotten all sorts of great ideas and recipes from it. Now I am in need of your suggestions and expertise. I have smoked pork shoulders, ribs, and chicken so far, but I wanted to try something more difficult this week and needed...