At ten hours I decided that it was ready. We were hungry and it looked ready to go. The general rule is 1 1/2 hour per pound but as this was a fairly small cut by brisket standards I felt it had had enough time so I pulled it. Note the continued shrinkage and the large volume of grease in the drip pan.

It had a very nice look to it with a good black crust. Our mouths began to water as we let the meat rest for about ten minutes. If you cut into it too soon a lot of juice will run out and the meat will be drier than it should.