I am cooking a 7 lb brisket for my sister, and it has to be pulled by about 3:00 pm Sunday. If I follow the rule of 1.5-2 hours per pound, I'm going to need to start the brisket about 2:00 am or so. I'm really not looking forward to getting up at 2:00 am and regulating the egg.
As such, I'm actually considering putting the brisket in the oven at about 2:00 am at about 220 degrees, and then transferring it to the egg when I wake up at my normal time of about 8:00 am. That would mean about six hours in the oven and about 7 hours on the egg. Is starting it in the oven going to greatly affect the finished product? My sister is not a brisket expert and probably wouldn't notice, but she is pregnant and in need of some good comfort food, and I really want to give her a good brisket.
My fear is that by starting the brisket in the oven, it won't take on any of the smoke from the egg after I transfer it. I am also concerned that the oven will dry the brisket out considering it won't be getting cooked over a drip pan and getting spritzed every hour. Having said all this, I just don't think I can get up at 2:00 am and stay up the better part of the morning. I would greatly appreciate the thoughts of anyone here. This site is such a great source of information.
Beautiful and lovely Villa Rica, Georgia