First of all I have only been smoking for about 6 months but I couldn't have done it without the vast knowledge I found here and great advice everyone has given. All this help has allowed me great success doing fish, chicken (whole and drums), turkey and last time a pulled pork. I have impressed my family so much that my in-laws have asked me to do a New Years brisket...my first brisket! Here is the situation: 1) I will be smoking with a Electric ECB. 2) At 7500 ft in the mountains of Colorado...cold 3) A 10-11 pound brisket 4) And don't have 15-18 hours. SO now what...sorry but follows are a ton of questions? 1) Can I cut the brisked into two 5-5.6 pound pieces to reduce the smoke time? 2) Can I run a bit hot, say 225-250 and still have a tender finish? 3) Is it wise to foil at the stall point like on a pork shoulder? 4) Any other advice that I would need...... :icon _confused: <==== this me...a LOT confused!