New guy to site, been lurking and learning for quite some time. Smoked meat for 20 years, but still learning something new all the time. You guys talk about long smoke times on your briskets. I get a packer (15 lbs), trim it up, and smoke until it gets to 160, then foil and take to 205. I then cut the point off and let the flat rest in a cooler for 2-3 hours. Smoking at 220-230 that takes me about 6 hours of cooking time....not 12 or 15. What are you guys doing different? I am using a flat rack smoker with a water pan. Had similar time results on my reverse flow smoker as well. This is the one I am using now. Custom made flat rack. Weighs 1200 lbs so holds in the heat well.
Thanks for any ideas.