Originally Posted by LanceP
Best thing is to have patience and stick to your plan. The brisket will get done. Make adjustments to your method and plan on the NEXT one.
Worst thing is to freak out about how long it's taking, start changing things, and then pulling it off before its done.
I fully agree, allot of us start smoking large pieces of meat (brisket & pork butts) the night before. I started my 10lb pork butt Friday at 8:30pm and I pulled it out at 2:30pm the next day (18hrs), with plenty of time to prep for a Saturday dinner. It turned out awesome and no rushing.
The best thing is to do is read up from what the pros are doing and have the right equipment. Smoke by internal temp (IT), and not by time.
What kind of smoker are you thinking of buying, or building?