I am buying my full brisket not trimmed of fat with flat and tip tuesday around 5pm. I called my butcher reserve one but dont know exatly how many pounds though he told me around 8 ponds. I will will rub it with salt and pepper as soon as i get home and let it cure overnight. Wednesday morning i will take it out of the fridge around 6am to temper will my smomer(propane) heats up to 220. I will smoke with hickory chips for 1.5 hours per pound fat side up, till it hits 190 internal temperature. Then rest in foil for 2 hours. Then eat.
Good plan. Suggestions? Will i be able to eat by 8pm?