I am cooking two briskets for a wedding Sat 6pm. briskets are 12.5 and 13.5 lbs. When would yall start cooking? I am thinking of starting around midnight Friday night. maybe be done between 1-3pm Sat. let rest in ice chest till eat time. Thoughts?
Plan on cooking at 220 on WSM using BBQ guru to regulate temp. Prob foil flat around 160-170 IT and make burnt ends with point.