cooking Brisket for a party-timing?
I had a real successful brisket cook just for my wife and 1 kid on Saturday with my new pit.
Now the wheels are turning and my wife wants me to do one or 2 for a cookout over the summer, probably a holiday Monday
My question is one of timing. Whenever I have done a brisket I did not care when it was done, I know the "done is done" rule quite well LOL
But how do you experts handle it when, say you need to serve it at 5 pm? Get up at 2 am and start it?
Do it the day before and reheat?
I dont know what other choices you would have?
Just wondering how you pros handle your timing for an event like this. I would like to have the cooker going when people arrive to gather around and have a few drinks, maybe have some beans, wings and other goodies cooking on it?