I bought a 7 1/3 pound brisket and planning a low/slow cook. From what I've read it seems like a good dome temp is 225? Already have it rubbed down and in the fridge and will bring it to room temp before putting on the egg. Am I right that this should take 1.5 to 2 hrs per pound meaning I'm looking at between 11 and 14 hours? I've done several pork butts however this is my first brisket. I assume it stalls the same?
Thanks for any advice.