It’s brisket night!! I wasn’t born in texas, so this is not ingrained in my DNA. To pull it off, I need a plan.
Assuming 8-10 people, a 10-12 lb brisket, 10-12 hours of smoking, and 1-3 hours of rest: we wind up with a minimum time of 11 hours and a max of 15. For the plan we are going to assume the longest smoke and the shortest rest, so 13 hours. It just so happens that is the shortest cook plus the longest rest too.
Working backwards from a 6pm eat time, that means we should get the brisket on the smoker at temp at 5am. Which means a 4am alarm clock. Fun.
Brisket Night Menu
The 3 B’s: Beans, Beer, and Brisket
Dessert: Alka Seltzer Floats or whatever your guests bring ;-O
D – [7-21 days]
Buy your whole packer brisket. Costco is a great source for this. Look for prime. The bigger the brisket the longer the cooking time.
Print off all the recipes
Make Pimento Cheese
Make Potato Salad
Wilt Cabbage and Carrots for Coleslaw
Cut and rub brisket
GO TO BED EARLY
4am: WAKE UP
4:10am: Fire up the grill
4:15am: Soak wood chunks
4:30 am: Get BBQ Guru on egg, get temp to stabilize at 250
4:45-5:00am: Brisket on
8:00am (every half hour till wrapped): Spritz
9:00am: Start watching for the stall, wrap when it happens
10:00am: Make Coleslaw
1:00-4:00pm: wait for 203 degrees, evac from smoker, wrap in towel and put in cooler
4:30pm: start setting up for guests
5:00pm: guests arrive
6:00pm: slice brisket and eat