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Need some advice. I'm having a few people over on Saturday (6 people total), and beef tenderloin is on a good sale at my grocer. In the past, I've cut the chain on the tenderloin, and cut 8-10 filet mignon steaks, which I then grilled. Delicious. But I also have seen people cook the whole...

I have smoked ribs, butts, & chicken, but wanted to try a brisket, so I got one today at SAM's Club. After reading the forums, I got only a partial one (3.83 lbs), and it is well trimmed. (I will get a packer next time...) I would like to serve it early afternoon tomorrow (maybe dinner though)...