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I am going to try my first brisket this Saturday probably in the 8 lb range for a dinner with friends where they will be arriving at 8:30 PM.   Here is the catch.............I will be at their houses from 6:00 to 8:30.  I was planning on putting the brisket on about 5 AM to make sure it will be finished by 5 PM. I was going to then wrap it and put it in a cooler until we returned to cut and serve. Does this seem like a reasonable plan?  Any other suggestions? 


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