Large Brisket cook for home competition

I have a hometown competition I am doing this weekend with some buddies and I am undecided on how long I need to allocate for my brisket. I am cooking on a WSM 22.5" and I have an untrimmed 17.2 lb brisket. I am guessing after trimming excess fat I will be left with about a 15 lb brisket. I have a new BBQ Guru so I should be able to keep a fairly constant temperature and my plan is to cook at about 235 degrees. My rule of thumb at this temp is 1.5 hrs per lb which would put me at 22 and 1/2 hours cook time. I have to turn in my brisket at 5 pm so I would like to have it done by 3 pm for a two hour resting time. This would mean I would need to put on my brisket at 4:30 pm the day before. For some reason my brisket never seems to take this long to cook so I am worried about starting it that early and having it done 7 or 8 hours before the turn in time. I usually start off with a 10-12 lb brisket but this particular brisket had a beautiful thick flat that I though would make a great presentation. Any suggestions on what kind of cook time I should expect or other suggestions on this size of a brisket? Thanks

Burnt, if I can rest my brisket that long it would actually work out great for me because then I would have more room to cook my ribs in my WSM in that last 6 hours of the competition. When you rest your brisket that long do you use a cambro or just foil, towel and a cooler? I have never let it rest that long but I will give it a shot if you say it works.

Burnt, what temp do you cook your brisket at? Are you cooking your pork butt in the same cooker at that temp too? I assume with a name like you probably know a thing or two about burnt ends. If you are going to rest your brisket for 4-6 hours, do you separate the point right when it comes off the smoker so that you can make the burnt ends or do you do that after it has completely rested? I dont think anyone else in our competition is making burnt ends so I want to make sure mine turn out awesome

THoey1963 said:

Butts, brisket, and ribs can all cook at the same temp and at the same time. Chicken needs higher temp. My WSM likes to run around 275-280*. Better to let it run where it likes than to force it to run lower.

I haven't mastered the timings on briskets yet, they are done when they are done, but I do know it's better to finish early and let it rest at least 2 hours. When resting, wrap in foil, wrap in old towels, and stick in a warm cooler. They can stay that way for any where up to 6 or so hours and still burn your fingers when you pull it out to slice it. Remember to also allow time for slicing.

My butts take right around 9 hours to smoke and then I let them rest until I can pull them without burning my fingers off. My ribs take just under 4 hours.

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What size briskets are you cooking that take 9 hours at 275? My WSM holds 235 pretty easily.

Well I think my mind is made up by your comments. I think I am going to cook at a bit higher temp of 250-260. How much cook time per pound should I factor for a 15 lb choice brisket, 8.5 lb butt and spare ribs?