15 Year Member
That looks great. I have a thermoworks remote temp probe, so I only had to open to wrap. My 10.5 lb'er took right at 9 hours to get to 205 .I've had my classic KJ for about 6 yrs and absolutely love it. Use it at least once a week for everything from pizza to brisket (by the way, brisket on pizza is killer).
Did an 18 lb whole brisket for Christmas. Had to cut a few inches off to close lid, lol. Took 22 hrs. Opened it once to wrap in the stall.
If you don't have the iKamand you need to get it if you're doing big cuts like brisket or pork butt. Makes life so much easier and the phone app lets you see/change temp from your cell.
Also, just a tip, if/when you break your heat deflector, don't buy one from KJ. Just go get a stone pizza pan from Walmart, put the pizza rack in, and you've saved yourself about $50.