I've only smoked a couple butts, fatties, chicken and pork roast... Had the wife pick up a brisket on sale, wanted a 10-12..she came back with...an 18lb'er. I've read and read and want to try and tackle my 1st brisket...and I'm skert of it. I'm pretty sure.. I'll be trimming to 1/4"..and leaving the point on..smokin fat cap down. Since it's 18lbs... is this really going to take me approx. 27+ hours too cook?? That's going to be a lot of tending to throwing chunks in the smoker. Any other tips??