I bought a brisket flat yesterday to make an attempt at my very first brisket smoke. I am doing this one as a tryout since I plan on making one for a party next weekend and want to make sure I am doing things right before I make one for a ton of people. Anyway, the brisket is marinating since last night, and I will be starting to smoke it probably some time tomorrow, but that is where I need some recommendations. The plan is to smoke this and take it with us to my house in Vermont where we are going for the weekend to spend with friends and family. The problem is we are not entirely sure on when we will be leaving so I am trying to time things correctly or at least do things correctly. There is a possibility we will be able to leave around 3 in the afternoon, but may end up having to wait until closer to 6, depending on when my girl gets out of work. The plan is to smoke then wrap in foil and finish in a roaster oven (I know, blasphemy to some) I was thinking of leaving in the smoker until either 140 or 160 then finishing off in the oven, and cooking to about 180. It is a 7.5 lb brisket, so I am figuring 11.5+ hours. How would you approach this? My thought is to do it kind of like I have done Pulled pork in the past and cook it to temp then wrap it in a towel and stick in a cooler for the 2.5 hour ride up to VT, but how long will it last wrapped up in the cooler? If I start the night before, the brisket may be done in the morning and that may be too long of a wait. If I start in the morning, it may not finish in time since the 1.5 hours per lb is not always necessarily accurate. I just had a 6 lb shoulder take almost 17 hours. Any thoughts or suggestions are always appreciated. Wish me luck on my first brisket.