I've researched the art of Brisket to death on this site and have finally mounted the courage to take one on. I think I have a good plan but was hoping some of you experts can weigh in. I got a nice choice packer today, but the smallest one Kroger had was 15.5 lbs, which is a little bigger than what I wanted. I would like it to be done by 1pm on Sunday so it has time for a nice long FTC rest and to also give me time to attempt burnt ends. I'm targeting 250 at the grate so I was thinking of putting it on at 9pm Sat night does that sound right? Not doing anything special, just throwing it on and won't open till the Mav says 190.
When it's done, I thought I'd let it rest for an hour or so before removing the point, and depending on time either putting the point back on for another hour or two before curbing it and putting it in a pan of sauce and then going for an hour or so, or just going directly to cubes and in the pan. I'll return the flat to the FTC and hold it until the burnt ends are done with hopes of serving everything around 5 for an early Easter dinner.
I'm sure I'll have a couple of hiccups along the way, but does this at least sound reasonable?
Thanks in advance.