Welcome, Roper! Boy goin' right after it, eh? Brisket's a challenge...one of the more difficult cuts. If you plan on a whole "packer" style, you are looking at anywhere from 16-20 hours. A "flat" -about half a packer takes less time, obviously. But hey...jump on in, the water's fine, and there's plenty of lifeguards if ya think yer too deep!
Don't forget to season the machine beforehand. Most folks rinse out the inside and then coat with Pam spray, and fire up a small wood load and get 'er temp right up there to maybe 300 for a while, then cool it down.
Any other seasoning methods, folks? Especially anything in particular for his model? I'm not familiar with it.
