First Brisket! Got a question....

[JazzFan]

Did a pork butt and ribs last week, was awesome!  Now it's time for the first brisket!  It's trimmed, rubbed down with dry rub and sitting overnight in the fridge.  I am doing a single 12 lb brisket (packer) and would like to know two things:

1- How long should I plan for it to be in the smoker (hour/per pound)?

2- How long do you guys suggest I FTC it?

Just trying to get the timing down so the party won't be waiting for the meat!  Thanks!

[Tenpoint5]

I think the average is 1.5 hours per pound I just started a 12 lbr myself and I am figuring on 14-16 hours. But I am also going to transfer mine into the oven and sleep tonight. As for the FTC 4-6 hours will not be a problem

[SnellySmokesEm]

I would agree with 10.5  I did a 14.5lb a few weeks back and it took about 16 hours.  But really its up to the meat.  I would start sooner rather than later.  You can always ftp for 4-6 hours.  I have even heard some people ftp for 8 hours.  The meat will usually stall around 170 - 180 but be patient!  Good luck!