I'm wondering what my options are for this brisket. It's a full packer, about 12 lbs. I have to have it ready to slice by tomorrow night around 6:00 PM. Should I start it late tonight? What would most of you guys do?
I'm also smoking a chuckie for pulling. It's about 6 lbs. I'm going to start it around 6:00 tomorrow morning. You guys think it can be done in 10 hours?
I'll be smoking both of these in my MES at 220.