My wife and I recently tried our first brisket. It was just a 5 pound point. but it took us 10 hours cooking around 225 - 250. The stall lasted about 5 hours. We have a 15 pound packer in the freezer and we are not sure what time to start that to have it ready for a reasonable dinner time. The week before we cooked to 9 pound pork butts, 4 chicken quarters and 2 full racks of St. Louis ribs that only took 13 hours from start to finish. Any suggestions would be appreciated. Cooking on WSM 18.5.