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Brisket 2nd attempt

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maXim
maXim Posts: 468
edited November -0001 in EggHead Forum
I have a 8 1/2 lbs brisket that I would like to have ready for 6PM on Saturday. My first attempt at Brisket resulted in a 13 hour cook for a 13 pounder :blink: .
First thing I will be calibrating my dome thermometer. From my searches I'm guessing dome temp of 250?

I know I will need to let it rest and could do so in a cooler for several hours. When should I put it on? is Midnight OK? should I put it on around 6am on Saturday? Please help :S

Max

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