Good example of "it's done when it's done"

Just bought an Amerique and getting my feet wet with it. What time did you put them on? I have 3 briskets to put on and they weigh between 12 and 15 lb's. Want to eat at 6 pm and was thinking of putting them on at 4 am at 225. What do you think for a timeline? I want to make sure they are tender.
Thanks,

I plan for 14 hrs. @ 225. I check it @ 12hrs. It is usually done at about 11 hrs. or so. I then double wrap in foil, and wrap in towels, and place in a cooler. They will stay too hot to handle for up to 6 hrs. This is the "FTC" you may see in other posts. This will ensure a tender moist Brisket. I tried briskets for years with very limited success , and this method has worked without fail for me. I use bamboo skewers to test to see if it is done. Like the toothpick method only bigger. Keep good notes, and don't be afraid. Brag at your success, and keep quiet at the ones that aren't so good.

Good Luck
Gary I.

I'm with Gary, I would allow at least 1 if not 2 hrs FTC to rest after they are done. Also, remember to put the larger brisket nearer the heat and the next largest at the top, my $.02.

So is that 14 hours of cooking time at 225 or is that including rest time in cooler? Putting on at 4 am will give me the 14 hrs including resting.

Thanks for your help, much appreciated! Wrapping and putting in the cooler seems to be the key. Do you use a beef broth when you wrap?

You should be fine at 4am. I wouldn't put any liquid in it. It should have plenty of moisture when you open it. Also the liquid will kill your bark. Just be sure you get it wrapped tight. Also be patient with it. While cooking just let it cook, don't be peeking at it, it will be fine.
You will do fine. Also don't put any meat on the lowest rack if it can be helped. It is too close to the heat source. If you have to, put fat side down. This will protect the meat from being overdone.
Good Luck
Gary I.