I have just prepped my first brisket, a 10.5 lb packer, choice grade cut. Putting it on at 11:00 central. I plan to set up indirect, plate setter legs up, planning to cook at a dome temp of 250. Following BGE forum advice on the cook. Will low and slow to internal of 185 - 190, wrap in foil with beef broth for an hour. Sound right? Some of you wrap in foil for last hour, is that necessary? Ballpark on hours per lb? I am planning on a 12-14 hours. I am in TN, my brother in WI is putting one on at the same time, should be a fun cook!