Frankly, I've never really paid attention to the timing required on a brisket before because the chow time was always flexible and I could always wrap and ice chest it if it was done early. However, tomorrow I have a bit more timing pressure.
So, speaking very generally, what should I look at for a brisket being done cooking around 230? It's about a 12 pound packer and very marbled if that helps. I know no one will know for sure, but I may as well have a time to aim for. I was thinking about 16 hours to being 195ish. Thoughts?