So I am tackling this brisket project, new to the site, thanks in advance for any advice.
Wife has a get together for a bunch of people for a Sat- eating about 3:00 P.M. I have done some ribs, gamebirds, but never a long project like a brisket. I plan on doing two briskets and a pork butt. I work til 400 on Fridays, can probabaly get the thing fired up at 5:00 Friday. Sooooo, I gotta sleep sometime. Whats my best plan. Heres some of my thoughts. I am guessing 15 hours at 200 in my propane Smoky Mountain.
10-12 brisket, 6 lb butt
1. I start the project at 5 P.M. Smoke away til early morning hours when I pass out from Guiness Stout. Wrap in foild and finish in the oven while I snooze. That gets me done waaaay ahead of time, so I slice and kep warm in a crock pot?
2. Take a nap, start at midnight. Maybe switch to the oven and get a nap mid morning, when I switch to the oven.
3. do it all the weekend or two before, start at 5:00 A.M. Freeze it and crockpot the day of.
Whats my best bet? 15 hours SHOULD do the trick right????
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