So, after my pulled pork became talk of the town, I've been given the responsibility of doing the meat for a family lunch on Saturday afternoon and I'm choosing to do a brisket. Lunch will be for 10 people. I only have one brisket flat under my belt (using Big Chief and oven) and it was fairly successful. This will be a 11lb packer on my new WSM and I'm hoping to try burnt ends this time.
Lunch is at 12pm Saturday and is a 1 hour drive to the family farm.
1:30pm Friday afternoon, fire up WSM, prepare and rub brisket with a coat of Jeff's sauce and SPOG.
2:00pm put brisket on @ 225*F
Given the 1.5 hours per pound guesstimate, my completion time would be ~6:30am Saturday morning (16.5 hours). Lots of cooler rest and time to make burnt ends. Depart time will be 11am at the latest.
I should add I'm not planning to foil during the smoke as I'm hoping for a good bark.
What do you guys think of the timeframe? Possible @ 225*F or should I go 250*F?
Should I start earlier? If so, and it is done way before needed, what method do you guys use to reheat?
Leave probe in while resting in the cooler?
Edited by DukeBurger - 4/3/15 at 6:54pm