I'm going to be doing my first smoked brisket on Monday and need some help with ballpark timing so I can plan accordingly (I have to work around a lot of kid carpooling and such I'm planning on cooking two ~8-9lb briskets on a 22" WSM. I've smoked a lot of other meats on the WSM so operating that within the desired temperature range shouldn't be a challenge. For my first cook I plan to foil at 160-165 degrees and put back until done. Assuming I keep my WSM 225-250 from start to finish, what would a typical time be from start to foil and then from foil to completion? Obviously there are a lot of variables, but I'm trying to plan things so we can have meat ready to eat by 5pm. I'm guessing planning to finish by 3-4pm with some rest time (for me and the meat) is best. I don't have the luxury of winging it and seeing how long it takes on my own for this one so I'm asking for some guidance!