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Old 12-30-2012, 08:16 PM   #15
gettinbasted
is one Smokin' Farker
 
Join Date: 09-14-12
Location: Saddlebrooke, MO
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Prep it tonight and put it on at 6am at 325, lay out the foil/butcher paper and have your daughter wrap it at 9, finally, pull it and cooler it at 11:30 when you are home for lunch. I have made some money on this exact time line at competitions. Like the people said before, the rest is crucial, but you can get that brisket done by lunch with a little help.
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