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Here is it cut in half long way, we are splitting it with friends. Otherwise I wouldn't of cut it like this.

14 and a half hours

All done! I ended up just letting creep its way up there, no foil. Pulled it out at 198.

So I started my 11 pound brisket at about noon. Everything is going good, it's at 160 right now after 6 hours. I'm curious if the last 40-50 degrees takes a really long time. I'm planning on letting it go through the night assuming it will need to. I'm using a MES 30, at 230 degrees. Hickory and...