OK, so my understanding is the rule of thumb for sliced brisket is ABOUT 1.5 hours per pound. Roughly. Well, my first brisket was a 6#er that reached the 190s in 5 hours, and it came out just right. I've got an 11#er on there now (using an 18.5" WSM with briquettes and chunks of wood) with a bit more fat on it and a much larger point (I don't separate the point and flat) that hit 192 here at 8.5 hours. The thermo on the dome has shown consistently between 215 and a little less than 240, depending on how much water is in the bowl. So... uh... is this weird? It's certainly not what I expected (pleasant surprise!). Both times I've also had spare ribs on the top rack. No idea if that has any effect?
