Sammy A corned brisket is brined so need to repeat the process. the lenght of the cook is dependent on size and pit temp, as an average 1 1/2 hours per pound. If these points are small (3 to 5 pounds) then time is not a good gauge. A flat I test to see if there done two ways, internal temp (188 to 205º) and how it feels when I slide a probe into the meat, it should have very little resistance. Jim