Lance/Josh
The brisket went in at 2:15 a.m. fat side up and after 5 hours the temp is 145.
I'm thinking now I should have plenty of time to let it smoke all day, watch some NCAA Basketball and then have a great meal.
Thanks for your response.
Update: Just pulled after 16.5 hours, IT@192 This equates to 1.6 hours per pound, just like you guys said. Looks great, with lots of juice. Double wrapped in foil, towels etc letting it rest for at least an hour, more if I don't get to hungry.