Big Brisket

You'll have to fold it over to fit in a 008 I believe but it will cook up just fine. And yes it will take a while to cook, can't say I've had any go that long but I would think 20 or so hours should get you close.

Here is a link that might show how to Load a brisket in a cs08.

I would think if you're gonna start out low to give it a little smoke, then yes 1 1/2 hrs/lb would be needed. If you're gonna smoke it at a higher setting, it may go faster.

I would want to FTC for 2-3hrs,but thats just me AND use temp as a guide to getcha to where you check for doneness by sliding a probe in the flat for the feel of going into butter.

Good luck!

Dave has a great site.

I have a different take.

You want the FLAT portion of the brisket to be flat so you can get your best slices.

I would try to fold the fattest part back, over the flat.

ONE option is to look for the line of fat between the flat and the point, cut PARTIALLY through it, and fold the point back over the flat.

Another option is to just cramp that puppy in and at some point during the cook, after it shrinks, just reset how it's laid out in the smoker.

More and more I've thought about this and the ONE option above is how I'd do it. Just cut partially through the fat seem it's pretty big on a large one like that, so that the fat of the flat is on top and you fold the fat of the point over so it lays on that fat.

If you need some brisket info, check out Brisket 101 (I don't have photos of this method, but you can see point vs flat)

thanks Guys. I will try to cut through the fat & give it a go. I am going to put on shortly & if done early, i can put in cooler till time to eat.
Sorry I posted on wrong forum, been a while since last posting & a lot of things have changed.

18 lb brisket been in smoker (08) for 11 hrs @ 225*. temp is now 195* in flat & 185* in in the rest. thats only about 40 min per #. it feels like butter when probe is inserted. i think its almost done, but not really sure. Not using till 5 pm tomorrow. Should i take off & refrigerate, and reheat tomorrow or leave in smoker @ 150*???

I've responded to your other post. Check it out.