Brisket advice needed

One of my coworkers asked me if I could smoke two briskets for a holiday party this week. She offered to buy the briskets. I said of course.

I'm not a huge brisket fan. I've done one in the 2+ years I've had my Eggs, and never any prior to that. My first and only came out pretty good. I followed the recipe in Dr. BBQ's Big Time BBQ Book.

I picked up the briskets from her on Friday, to wit:



They are just under 11 pounds each, USDA Standard Grade from Restaurant Depot. They are a lot bigger than the one I cooked before, which was a flat from Costco. They will fit inside of my large Eggs, barely.

I have to get the finished product to the office by 9:00 AM Thursday. They will be served around noon. I'm planning to smoke them overnight, wrap them in foil and towels, and pack them in a cooler. I think I'm good to go with that.

What I'm not clear on is the best dome temp and approximate cooking time so I'll know what time they have to go on the Eggs on Wednesday. Also, they are big. They will fit on my large Eggs, but they will extend beyond the edge of the platesetter. My experience with this in the past is that any food that hangs over the edge of the platesetter tends to overcook. I'll try to position the briskets so they are protected, and put a little bit of foil underneath any areas that hang over the platesetter.

As a brisket rookie I'm also not sure if these are whole and include both the point and flat or if these are just big flats. Dr. BBQ says I should separate the muscles before serving if they are whole.

Oh, and I'm planning to rub with some "Big Time Rub" sometime Wednesday morning so they will sit with rub pretty much all day Wednesday until they need to go on.

Any tips?

Thanks!

Jack