First Brisket

I put whole 12 - 14 # packers in my 009, sort of roll the edges up to get it to fit in. I turn it on 225 about 9 PM and leave it alone until about 7 AM, when it crank it up to 250 to finish when the flat gets to 190 - 200. Usually gets done about noonish.

Smaller pieces of meat would get done quicker, & yes they can be cooked the day before & reheated. That is generally a lot less stress

I suggest putting it on the night before and dropping the temp to 180˚ - 200˚, no higher.

225˚ is way to far over the desired finish temp "just in case" you should have a quick cooker (brisket).

I have to agree with Wheelz, we cooked two briskets a couple of weeks apart. The first was nine and half pounds, started at 9:30 PM, 225 with 6 oz of wood. I just couldn't stand waiting past 9:30 AM and checked it, 203, done! I could slice it after it rested but the slices just fell apart, ended up pulling itt, Yum. The second was last Saturday. A 15 pounder, started it at 11:20 PM at 200 with 6 oz of wood and checked it at 11:30 AM. Probed three different places and all where 190. Let it go until 12:30 when it reached 195, foiled, wraped and into the ice chest until 6:00 PM dinner. Out of the cooler at 5:30, it was still at 190, sliced and served. Wow, these cookers are great!

I know from multiple experiences, if you cook a brisket to 205 degrees, then it will be too done. It will taste great but will fall apart when you atttempt to slice it. 190 is a great temperature to shoot for. That said, you could probably go to 195 and still be ok, but I have gone to 195 and the brisket was over-cooked. You should be able to slice the brisket with a sharp knife....(not an electric one).... then you should be able to pull the brisket slices apart with your fingers. The connecting tissue should tender and not chewy. Therefore, it should not be too tender as to shred when you are slicing it.

I agree that all briskets are different.

A whole lotta folks like pulled beef.