I got about a 9 1/2 # brisket and trimmed the fat, which probably reduced it to @ 8#. Rubbed it and put it in an aluminum pan at 240. I had planned for a 12 hr smoke, but realized the internal temp was at 190 at 6 hours. I repositioned the probe several times thinking I was too close to the edge, but all readings were approx the same.
I called it quits at 9 hours with an internal temp slightly over 200.
I think the brisket looks good and comparable to other pics I have seen.
I was wondering if others experienced the same time frames with briskets. Six hours seemed a bit soon, even to an inexperienced smoker like myself.