Howdy Guys

Welcome to SMF, GutterGuy!!



~Martin

Welcome !!! I haven't done a brisket yet, was thinking maybe for New Years. Someone will be along with some answers for you.

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Briskets can go 1 1/2 to 2 hours per pound so I don't really see it being done in 12 hours but anything is possible. Most importantly though is to cook to internal temperature of the meat. If you want to slice it take it to about 190* and 200* if you want to pull it. Best to smoke low and slow at 225*-240* smoker temp.

Here is some good reading that should put you right on track:

http://www.smokingmeatforums.com/ne...et&resultSortingPreference=relevance&type=all