Hey, I'm all for a challenge, but I'm just trying to work out the logistics. Assuming I have a 14 lb packer, I'm guessing that you need at least 14 hours if not more of cooking time. Let's say you get up at 5:00 and get a fire going and get it on by 6:00am. The earliest it would be finished would be 8:00pm, not counting cooling down in the cooler.
If it ran longer, you are looking at 10:00pm or so until it's ready. Are most of you guys eating the brisket on the same day you are cooking it or just putting it in the fridge for later?
I'm guessing you can always bite the bullet and just get up at 3:00am and start it then. The thing about a bandera is it needs constant loving, so it ain't like you can sneak in a whole lotta sleep.
p.s. what is "fudo" ?
“If you don’t know who I am, then maybe your best course would be to tread lightly.”
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