brisket holding method

Northern Smoker

I am going to smoke an 8 pound double brisket this week. I figure the smoking time to be 1 & 3/4 hours per pound or 14 hours. I plan on serving at 7:00 PM. Let's add another 2 hours for resting.

Is it recommended that I start smoking at 10:00PM the night before and pull off the Egg at noon and hold foiled in very low temp. oven until 5:00PM or should I use a different method?

Thanks,

NS

Grandpas Grub

 
I think your hourly cook time might be a little overestimated.

Your calculation is a 14 hour cook time. Your numbers say your cook will be done at noon the next day. I wouldn't want to try and keep a brisket warm and moist for another 7 hours.

I would plan a 1 to 3 hour rest after the cook and figure 1.5 hrs/lb cook time. For this to work you egg needs to be stable and ready to cook at your projected start time.

That's my 2¢

GG