So yesterday i headed to the butcher to pick up my brisket i ordered 2 weeks ago. 14.75lbs. Big piece of meat! I discussed with the butcher Session datasome cooking options. I chose to put it in the oven overnight on saturday (today), and finish it off in the smoker for 8 hours to give it a smokey flavor on sunday. The oven would stay at 300* and it would sit overnight. Now my question to you is, when should i start it? I want to serve it sunday around 4. The 1.5Hr/Lb rule would put it around 22HRS, so 6PM saturday to serve it 4PM sunday. Also, when oven cooking it, should i use a roasting pan with a grate? i have this REALLLLY nice roasting pan i do turkeys with, and so should i roast it in that, with a foil tent? should i go as far as to baste it with its own juice? After the oven is done, should i just take the grate out and smoke it on the grate? Its plugged with garlic and seasoned. I plan to cut and serve. Btw. This new forum layout sucks.