Not a master of the grill by any means, but I am good at grilling. I am very good at making a beef brisket in the oven and am ready to take the next step and slow smoke one. I have a Brinkman 4 burner gas grill, added a temp gauge, and am going to use it to smoke for Xmas dinner tomorrow (family coming in late so eating on the 26th) I have a cast iron wood box and hickory wood chips. I was planning on lighting the far left burner with the wood box and putting the meats on the right side. Money was an issue this year so please don't knock me for using a converter gas grill...I actually won it last year. Smoking 11 lb brisket, whole young chicken, and 4 turkey legs. Any tips, advice, etc? From time tables I have found it looks like I smoke the brisket for about 18 hours at 225 and the chicken and turkey for 4 hours at 250. Does this sound right? How long should I smoke the brisket at 225 if the last 4 hours will be at 250?