Thanks for the replies. I put the briskets in, and I believe it was 16 hours later that I took them out. It got to 14 degrees during the night, so that was probably a bit of a factor with the time. I have an 009, and set it at 225 initially, then the last couple of hours turned it up to 250. The smoker temp never hit those temps, but were in the ball park. Still couldn't get the internal temp of the meat above 185. So I took them out, and I think they were the best things I have smoked in that smoker. It was unbelievable. I have mostly done pork butts, but will certainly start doing more briskets. Thanks for the information.