Friends will be over for supper on Saturday evening and we would like to eat between 6-8pm. I'm trying to figure out the timing of getting the meat on the smoker. I can certainly faux cambro for a while if needed. Actually I planned on holding in the cooler for a couple hours before slicing.
Curveball - I have to be at a kids swim meet Saturday morning and will be away from the smoker from 7am until 1pm. I wish I could stay home and babysit the brisket but that isn't an option.
Given the circumstances what does anybody have for suggestions on the timing of my cook?!