Practice Run

I did a practice run for a birthday party next weekend so that I could get the timing correct. I cooked a 7 lb brisket flat and a 8 lb pork butt, indirect, 235-250 degrees on a raised grid. I started the cook on Friday night at 10:00 and 16 hours later I pulled the brisket at 195 degrees and the pork butt 45 minutes later at 200. I was somewhat surprised because I was expecting 1.5-2 hours per pound or 10-14 hours.

Needless to say, it was worth the wait because the meet was outstanding and I learned that I need to start the cook next weekend about 20 hours before the meal.

Thanks to everyone for the advise.