Sorry Brethren. Another "help with brisket" thread.

[halfasian]

So first off, its not that I havent done a brisket before, but it will be the first on my 22" wsm. Before on my Electric ECB, a 14 pound brisky would take almost a full 24 hours cause I could only get the thing up to 225.

First off I know brisket is done when its done. Here is my dilemma. I am going to the Dodger @ Angel game tomorrow at 12:35pm. I figure I'll be home no later than 4:00pm. Dealing with higher temps, when do you think I should start my brisket? I was thinking tonight around midnight. As always, thanks for all the help guys!

[BBQ Grail]

Are you planning to leave it unattended while you're gone?

What temp are you planning to cook at?

I'd go hot and fast and have it done before I left and in a cooler resting so it's all yummy goodness when I get home.

[halfasian]

I like this ^ idea. Thats why I love this place. So to go hot and fast, I would need to be at about 300+ correct?