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Tonights the night!

DIADDIAD Posts: 155
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. 
Chester, MD


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