20lbs Brisket question

Hey guys, just need a bit of confirmation, am planning on doing 20lbs of brisket ... i doubt i can find it in one piece so most likely 2 x 10lbs off the bone. Am i right in thinking i will need 1.5 hours per pound?

Has anyone ever done this in their Pro Q XL20?

Just trying to figure out the logistics of it.

Thanks in advance.

Q.

The guideline of 1 1/2 hours per pound is correct, but it could always take longer. If you are under a specific time constraint, allow more time. Once you pull it from the smoker, you can wrap it in foil and several layers of either newspaper or towels, it will stay hot for 3-4 hours.

You can also accelerate the cooking time a bit by foil wrapping it once it hits the "stall" period, usually at an internal temperature of 160F to 165F. It will sit at that temp likely for a few hours.