Smoke time for TWO brisket POINTS?

[Huskee]

Me, I always treat a point or a flat as if it were a whole packer. It essentially is, as far as the heat & time needed is concerned. Better to finish an hour or two early than late if you plan them to cook quicker and they don't.

[STEbbq]

I’d agree on about 10 hours especially if unwrapped.

[Troutman]

I think your assumptions are sound. They will finish faster than a whole packer but again that depends on the size and thickness. No two are alike and no two will cook the same. I would give myself 10-12 hours regardless. Also crank in some time for resting, at least 2-4 hours.

[TexasDave]

Just curious if anyone can help with this? I usually smoke a whole packer brisket but wanting to do TWO points. My source can provide flats, points or packers and in this case, I am keen to do TWO points.

I monitor internal temprature so that will drive when I pull the points but just wondering if anyone has a "best guess" on how long two points would take on a WSM-22 that is set for 240-260F?

For a packer, it does vary but I think most folks would say 12-14 hours in general.

I have to think two points would be less? If I had to guess I would say 8-10 hours? Any thoughts would be greatly appreciated.

Thanks!