I have been waiting all week for my first brisket cook. I thought that it was last weekend but I had the dates mixed up! We are still planning to make a pizza tonight. I plan to have the egg cool for 2-3hours. I will then clean it out and reload the XL for the 12LB pre-trimmed packer. I hope to have the brisket on the egg at 10pm, 250 dome. I have a maverick so I think that I will program it to alarm me if it goes below 220 and above 250. Thoughts on this? I have to leave in the morning around 9am until about 11am. I then need to leave again from about noon to 1pm for an Easter egg hunt. I'm really hoping that the brisket doesn't get finished until after 1pm when I am home. I plan to slice around 5pm.
Do you guys think that this is a good plan? Is there any chance that a brisket of this size cooked at this temp could be completely done at the times that I am NOT home? I'm kind of nervous.