Timeline for Grad Party Briskets?

Lemans said:

How many lbs each one? what temp are you planning?

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JimmyinSD said:

 
if it were me....

I would have my smoker ready to light when I got back from golf.... go set up for the party while its coming up to temp and settling in.  throw those briskies on late afternoon or early evening, depending on the size.  let them go overnight,  but I like to wrap mine so I would get up around midnight or so for that.  

I would have an alarm set to tip me off when the meat gets to about 190 or so and I suspect that would be about 6 to 8 am. wrap in towels and into a cooler uncut.  those things will still be well above 140 when you are ready for them at 2 or whenever you plan on cutting your meat.  I think the rest in the cooler often over cooks them so I dont go until "buttah" when I am going with a long rest... usually around 195- 200 or when the probe just starts to  go easy.

If they arent finished when you are ready to leave,  set your oven for a timed cook and then estimate the remaining cook time and let them finish in the oven.  although they wont be wrapped in towels... I doubt your oven will cool down very quickly with 2 big ol hunks of beef in them.. especially if you cover your burner that acts as the oven vent.

its brisket... if you get it close... it will still likely be the best sandwich most people have ever had.

1 thing I wouldnt do is pre cut and reheat.  once brisket is cut you lose a ton of moisture and its hard to replace.  if you pre cook,  let it cool completely before cutting and then reheat the slices but I think it will still get a little dry on you.

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