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Yup, I feel dumb. The thing gets a lot hotter. Shame on me. I'm trying to back into the timing here so I can ensure I'm done on time. Need it done by 6pm. Here's a rough timeline. Let me know if I'm off base:   04:00 - 10 lb brisket rest at room temp   05:00 - smoker on and at 250 - add a few...

Good point. Let me pilot the max temp on this thing tonight with a real thermometer.

Thanks for your reply. Makes sense. I think my smoker only gets up to 200 degrees. Is that an issue?  Is still 1.5 hours per pound still valid for that?

I'm a novice smoker. I have a pretty small smoker. 2 racks, above and below, each 16" round. I've been asked to smoke a brisket and a couple of whole chickens. The chicken is easy. I have done that and will do it on the top rack, no problem. The challenge is the brisket I have is 18" long (10...