Timing opinion

Hello Bobby.  Two things I hate to hear in the same sentence are "brisket" and "want it done by X time".  Brisket CAN be a bear with a sore head!  First I would run your smoker at 225-250.  IF it MUST be done by a certain time I would say allow 18 hours + 2 hours rest.  Now it will PROBABLY be done early but this allows for that odd brisket that just stalls FOREVER.  It will hold fine wrapped in foil and towels and in a pre-warmed cooler for at least 3-4 hours.  Just my opinion.  Others may have different advice.  Good luck.  Keep Smokin!

Danny

I would have started yesterday :) last time I cooked a brisket to get it done right in time for the party it got stubborn and took 24 hours for a 15lb packer. We ate hamburgers at the party. As Danny said they will get done when they are ready yo get done. Much eaiser to reheat in a low oven with a small amount of beef broth than worry about it being done on a schedule