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Brisket basic question - timing

cssmd27cssmd27 Posts: 135
edited July 2012 in EggHead Forum
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?


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