Smoked my first full packer brisket last night, 18.5 lbs. Straight from the fridge to the smoker (not pre-heated) at 3:30 saturday afternoon, because I was figuring about 20-24 hours. Temp set to 215. This morning when I got up at 7, the flat was at 190, the point at 180 -- only 16 hours from cold meat & cold smoker to done! I know, smoke to temp, not time... you're all right, it works, I do. But 16 hours for such a big packer? Is that as unusual as I think? My smoker is a cabelas electric, I supplement with charcoal, and I use a PID temp controller. I also double check the temp with a spare meat probe... all was fine, so I dont think my temps were off. Well, the flats in a cooler, the ends are back in the smoker now. The good news is I had brisket for breakfast, will have a massive sandwich for lunch shortly, burnt ends during the games this afternoon, more for dinner... Not complaining mind you, but sometimes it makes it hard to plan meals.