Alright, i smoked it from 9:00pm til 2:00am. Then i wrapped it in foil and poured some liquid seasoning in with it. It is now 9:00 am and i have an internal temp of 205*. The foil is holding in lots of moisture and the brisket is literally sitting in a bath of its own juices, it is very tender but I was not expecting it to be this hot yet, my family will not be here until 5:00 pm. i am not worried about it drying out because i am using an electric smoker that has a door which seals like a refridgerator with a drip pan full of apple juice underneath, plus it is wrapped up in the foil and is soaking in its own juices. Should i keep it at 225 for a while more or turn it down a little? I am also thinking about takeing it off the smoker in a little bit and placing it in a cooler wrapped in towels. I have smoked many briskets in the 10-12lb range but this one was 16.5lbs, and i was expecting to have to cook it for 18 hours or so. I am assuming the reason it cooked so fast is the smoker is so tight and basicly steams what ever you put in it. I also only opened the door twice, once @ 2:00am to wrap it and once again a little while ago to see how it was looking.
