I'm looking for some comments and suggestions for an upcoming brisket cook. I've had my Egg for 4 months and have cooked a brisket, a pork butt, and St. Louis spare ribs twice. I've also done numerous (70?) steaks, spatchcock chickens, chicken pieces, burgers, pork chops, brats, hot dogs, etc.
My company is having its annual Thanksgiving potluck lunch in 10 days. Turkey is provided but since we're in Texas it's become a tradition for someone to bring in some brisket for those that prefer cows to gobblers. Since I've been talking practically non-stop about my Egg I volunteered to do the brisket this year.
I'll be using a 12 lbs packer that I trim so it'll probably end up in the 10 1/2 lbs range when I'm done trimming. My question is about planning. Lunch is at 11:30 AM so I'll have to pull the brisket no later than 10:30 AM in order to wrap it, put it in the cooler, and then drive it to work. I'll be running a Stoker controlled 250 grid temp. I'm hoping that I won't have to get up and check for doneness before 6:00 AM. If it's done at 6:00 AM then I can always FTC for 5 1/2 hours and that's OK. If it's only at 175 at 6:00 AM I can always employ the "Texas crutch" to help speed things along.
1 - Is a 4 1/2 window (6:00 AM - 10:30 AM) a reasonable estimate for a 10 1/2 lbs. brisket?
2 - Should I use an hour and a half per pound for planning and start the brisket 15 hours before my 6:00 AM target (i.e. 3:00 PM the day before)? I'm a little worried because I've heard people say their briskets have been done at 1 hour per pound which would mean it's done at 3:00 AM. Not only would it be a long time to FTC (8 1/2 hours) I'm worried that I'll sleep through any alarm that the Stoker sounds because it will be outside with the Egg and I'll be inside in my bed. :)
Any comments you have would be most appreciated.