Well . . . Looks like I’ll be smoking a beef brisket this weekend (9lbs or so) and wondering about how long it will take. I smoked a couple of 8 lb pork butts recently and it took about 10 hours to get them up to about 205 degrees. I started them off on smoke setting for a couple hours, then 225 for about 5 hours, and finished at 300 degrees for a couple hours. Any tips, suggestions, etc. are appreciated! I’ve seen some ppl like to wrap them in butcher paper and/or aluminum foil during the last couple of hours. Does that add a noticeable taste, tenderness, or quality of the overall finish of the brisket vs without? Wondering if it’s worth the trouble. Thanks!