#0 · Original post · Fri, 04 September 2026 15:13
Brisket at noon kickoff: overnight timeline check
I have a twelve-pound brisket and a noon kickoff, which means the smoker schedule is trying to ruin Friday night. Plan is trim at 6 p.m., fire at 8, meat on by 9, wrap near 3 a.m., then hold it in a warm cooler once tender. I would rather finish early than serve chewy slices at 11:45. Anyone see a flaw besides hosting brunch with brisket?