Well bought an 8lb BJ's brisket for a whole lot. Rubbed it down with yellow mustard and through it into a smoking it model 2 loaded with a friends plum tree and some Hickory. Started at 225 went 6 hours and then covered it and turned it up to 250. 5 HOURS Later pulled it off the thick part was still way raw after 11hours. Cut the thin part off see pic below refoiled the thin part and back on with it. Problems no bark.. Probably too light on the rub right? Decent tenderness but not super tender. Without a thermometer how long should an 8lber take? Would thought 11hours enough? Thanks for comments? Was this too much meat for a smoking it?