Smoked my second brisket in the last six weeks this weekend, and it took much longer than I had anticipated. It was a 7-8 pound flat that I smoked between 200-225 degrees (closer to 200) in my GOSM. I was figuring on 12 or so hours, but it wasn't until 23 hours later that I pulled it off at 190 degrees. The meat was pretty tender in the thicker part of the meat, and a little (but not too bad) dry in the thin part. Main problem was that it was too smoky. I used hickory for about 5-6 hours, trying to maintain that thin blue smoke that you all talk about. My questions for you all are: 1) Should I bump my heat up a bit to try and keep it at 225-235, or should I suck it up and let the meat do its thing and if it takes a week to cook, then so be it, and 2) on super long smokes, how long do you want to smoke things? Obviously 5-6 hours was too much for this particular brisket. I usually have been making ribs and chicken and those just aren't in the smoker long enough for me to over-smoke. Thanks!