I am nervously watching the days tick away on the calendar as I am approaching my first attempt at a brisket for Christmas. With all of the information I have leaned here from other threads I am not as intimidated as I would have been going at this on my own - it's like you all will be crowded around the smoker with me giving me advice and helping out :-). I have a 14lb. packer brisket. After I trim it, I would guess it should weigh around 12 - 13 pounds since I have never trimmed one before I probably won't end up taking much off. I know the meat is done when it's done, but the base guideline is 1.5 hours per pound. Am I really looking at a 20 hour smoke? I do plan on wrapping it with butcher paper once it hits an IT of 165 and leaving it wrapped until around 190/195. Then I will unwrap it and place it back in to let the bark firm up. Will the wrapping help reduce the cook time? I have no problem cooking it at 230 - 250 for as long as it takes. I just don't want to expect a 20 hour cook and end up with it being done in 15 hours. I don't want to have the dilemma of trying to hold it warm until everything else is ready or figure out how to cool it down and reheat. I would rather it be ready an hour before everything else so it can rest prior to slicing. Any timing help is greatly appreciated. Thanks!