I've done some smaller briskets (flats) in the 7 to 8 lb range in my 009. I've got a 12.5 lb whole packer (choice) today. I've got to have the brisket ready by Friday at noon. I know you don't cook by time and "it's ready when it's ready" based on internal temperature, but what time do you think I should start the cook Thursday? I was thinking about starting at 10pm Thursday giving me about 14 hours. What do you guys think?
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