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Here's my plan, let me know if I'm on the right track. I bought a 7 pound brisket from Costco. It's the biggest piece they had and it works since I have a small crowd to cook for. I'm shooting to serve about 5:00pm. I'm going to season my meat tonight and put it back in the fridge. I'm going to light my xlbge about 6:00am and get my meat on at 7:00 with a dome temp of about 275. I figure my meat should be ready to come off and wrap at about 3:00pm. I'll wrap it an let it rest for two hours and we eat at 5:00pm.
I'm I on track here?