I just finished thawing out a 16.5 lb packer and I plan on trimming it up and applying rub in the morning after I get off work. I want to cook it overnight while I am at work using my stoker to control the egg. I need the brisket to be ready around 5 pm friday to slice it up and refreeze in food saver bags for my lunches at work later.( I am the only one that eats brisket in my house) What would be the best time thursday to put it on the egg and what temp? I'm Gonna use OO up to the top of the fire ring to make sure I have enough charcoal for a long burn and a few chunks of hickory.
LG BGE, PSWOO2, Stoker WIFI.