You're absolutely right, and I apologize for the oversight. When you're smoking a brisket, especially at the low temperature of 225 degrees Fahrenheit (107 degrees Celsius), it's definitely a time-consuming process. The phrase "low and slow" is a common adage in the world of barbecue, and it's particularly applicable to smoking a brisket. 

Here's a more detailed step-by-step guide that includes approximate time frames to help you better plan out the process:

1. **Select and Prep Your Brisket**: Allow approximately 1/2 pound of brisket per person you're serving. Trim off any excess big fat deposits and silver skin. This can take about 15-30 minutes depending on the size of your brisket.

2. **Season the Brisket**: Season your brisket with Texas style spices, which typically consist of coarse salt and coarse black pepper. You can also add additional spices that you personally prefer, like garlic powder. Allow the seasonings to sit on the brisket for at least an hour before you begin smoking it.

3. **Preheat Your Smoker**: You'll want to preheat your smoker to 225 degrees Fahrenheit (107 degrees Celsius) using your choice of hardwood. This can take around 45 minutes to an hour.

4. **Smoke the Brisket**: Place your brisket in the smoker and maintain a steady temperature of 225 degrees Fahrenheit (107 degrees Celsius). Depending on the size of the brisket, this initial smoking stage can take anywhere from 4-6 hours.

5. **Wrap the Brisket**: Once the brisket has formed a nice crust, remove it from the smoker and wrap it in butcher paper. Make sure it's fully sealed.

6. **Smoke Again**: Return the wrapped brisket to the smoker and continue smoking at 225 degrees Fahrenheit (107 degrees Celsius) until it reaches an internal temperature of 202 degrees Fahrenheit (94 degrees Celsius). This stage will likely take an additional 10-14 hours. **It's crucial to keep a close eye on the temperature** during this stage, but remember this is a slow process.

7. **Rest the Brisket**: Once the brisket has reached the ideal internal temperature, remove it from the smoker and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat.

8. **Slice and Serve**: Use a sharp chef's knife to slice your brisket into your preferred thickness, then serve it up to your guests.

So you're correct, smoking a brisket at this low temperature will likely take around 16-20 hours in total. It's definitely a lengthy process, but the end result — a tender, flavorful brisket with a delicious smoky crust — is well worth the wait!
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