Hey everyone, I need some help doing my first brisket. I picked up a 6.5# flat from Sams club the other day....they only had flats. I want to cook it for my grandmothers 89th birthday party this saturdayd. I'm trying to determine the timing for the cook or at least get a general idea. I have to be at the party saturday sometime around 1:30 so I'd have pull off the brisket around 1pm. I was wondering if it would be better to cook it up a day before and then just reheat it on saturday...or if I should throw it on first thing Saturday morning...then foil and take down to the party.
Any ideas how long a 6.5# flat might take....it seems pretty thin almost like a steak thickness. I'm somewhat concerned about it getting dried out. Here are some pics.