Foil Brisket

You didn't say how big it is. 2 am for a 2pm might work (12 hours), but you can certainly bump the temp up once you've wrapped (put fat side down so the meat doesn't stew in the juice)

It will definitely braise and finish quicker.

It was a 14lbs, I have to drop it off at a party at 2pm. So I have to trim & cut as well. No rest time? Is that ok?

14 lbs in 12 hours, not in my FE. I plan on 1hr per pd, plus 3 hours resting, so I would have done this one around 17hours before.

Well too late to say you should have started overnight.

Put it in foil and bump it up to 275 and watch it. Once it gets in the target zone, it can go past that temp fast.

So you're cutting and delivering or eating there. Rest is best, but you gotta go with what's in front of you... time.

Cutting & dropping off! I am at 182now, we will see what happens. I may be able to get a small rest period?? Now I picked x-mas day on the posts, so after you respond, I think you should take a at least a 10 day vacation! Thanks Jeff

I foiled, apple juiced at 175, pulled at 197, resting until 1:30, should be ok?? I hope!