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Interesting. Are they any more consistent with the stall? That's my concern for trying to get it done there vs transporting. In my digital, I've had stalls go through in an hour, but I've also had them stall for hours. Regardless, my original hope, that I could smoke up to stall, wrap, cambro...

So you think full cook and full cool before reheat? Over partial cook, transport, finish? I have ample time before I need to do this, so perhaps I'll try a few different methods and compare.

I'll have to do some reading on this. Thanks for the info!

This won't happen until first week of May, so haven't bought yet. In my head it's two or three 15lbers. I've had a digital smoker for two years now, which I've enjoyed and used quite a bit. It doesn't work particularly well in sub-50 weather or wind. This weekend I'm picking up a used Mak 2...

Thanks chilerelleno! You think it's possible to pull off a crowd pleasing hot/fast brisket? I've never tried. The thought of it makes me nervous. I have limited brisket experience to begin with, but I would be curious what your approach to hot/fast brisket is...

Thanks fivetricks! I'll be arriving around 9pm on Friday and serving at 1pm on Saturday. I was hoping to budget two to four hours for rest. I thought about just going out Saturday, so the trip could be the resting period, but it's my in-laws 50th anniversary... I'm not yet confident enough that...

I've tried searching for this and failed miserably. It's possible my searching skills suck. I'm in the position if smoking two briskets for a large family gathering, but needing to transport them some portion of the way through finishing them. It'll be a four hour drive. Once I arrive I'll have...