rethink

goooooood decision! Now then: what kind of brisket are we talking about? Whole packer trim? Flat only? what weight? And what time is chow time on Sunday? Reason I ask is that if you cook flats starting night before, they will likely be done (reach 200 internal) sometime the next morning... then you would have to hold them til, what 6pm? that's a long hold. I find flats in the CS take only about an hour a pound, given a 6-8 lb flat at 225. A whole brisket would go longer, then could be held nicely wrapped in foil, then towels, in a cooler. I have held for as much as 3-4 hours and they stay hot (well over 140). If it's a flat, just start off really late the night before, like midnight or later, at 200 degrees. then see where you are in the morning. is this helping or confusing???

woodburner...
Thanks for the info. not real sure what type of brisket. I assume a couple of 8-10 # whole. Plan to marinate friday and into saturday with plans to put on saturday night,take off Sun am hold, will have marinated ribs sat night for smokin sunday when briskets are holding for a planned 1 oclock feast!! Maybe not exactly the times but in general the idea....

Lickin de chops.....