looking to run smoker bout 230/240 and maybe splitting the packer from point and flat as two hunks....i'm planning 2-3 PM eat time for my two boys birthday party with family....burnt ends as well as sliced and pulled for variety to offer up....wondering bout time i'll be looking at, I have done shoulders for PP and used the link for stalling from here with great outcome and no stall....thinking of trying it on the brisket to shorten smoke time....will be out today to pick it up and get it in some kind of marinade for 24 hours, I have idea on a rub and sauce but need some info on how I want to smoke it in two halves, thx Thumbs Up ....