Have an 8.5 pound 'whole' brisket that needs to be FTC'd by 8 AM Saturday for lunch later that day. Need to leave the house by 8 to get there in time to help with the tomato sauce marathon (picks to follow). Planning on 280 dome, putting it on at 7 PM Friday to give 1.5 hours/pound with an hour to spare. Am I cutting it short on time? My concern is finishing too early and needing to keep it for 6 plus hours. I know I've over committed by promising a perfectly cooked brisket with the time window I have. What's the longest time anyone has FTC'd a brisket?
__________________________________________It's not a science, it's an art. And it's flawed.
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