It will probably take about 9 hours @ 225 if brined + an hour of rest. However, these hold real well, double wrapped in foil and put back in the SI @ 140 or placed in an ice chest with void space filled with towels. I've held for 7 hours like this. So, give yourself some extra time. I would start, minimum, 12 hours before serving. Also, make sure you have a pan of liquid tucked up tight to the back of the fire box. I usually brine & inject & have never had a flat come out dry. They just have to be treated with a bit more attention than a packer.