Efrem Pozzati
New member
Hi guys, I have to cook for friday evening a brisket (about 9-10 pounds).
Usually this will cause me no problem at all, but this time I have additional challenges to face:
- It will cook unattended for the majority of the time (I'll be at work during the day: 8am-6pm)
- I have to sync the foiling stage with my lunch break (1-1:45pm)
- I have to rest it as soon as 6:20 pm to be ready for dinner (8:30 pm)
I have a pit/beef controller so I can chek/control via internet: check the meat and keeping/adjusting the smoker temperature will not be an issue.
Based on your experience, what time I have to start cooking? (It's not a problem for me to start in the middle of the night, if needed).
What pit temp will give me best control of the situation: 225 or 250?
Thanks in advance for the suggestions!
Usually this will cause me no problem at all, but this time I have additional challenges to face:
- It will cook unattended for the majority of the time (I'll be at work during the day: 8am-6pm)
- I have to sync the foiling stage with my lunch break (1-1:45pm)
- I have to rest it as soon as 6:20 pm to be ready for dinner (8:30 pm)
I have a pit/beef controller so I can chek/control via internet: check the meat and keeping/adjusting the smoker temperature will not be an issue.
Based on your experience, what time I have to start cooking? (It's not a problem for me to start in the middle of the night, if needed).
What pit temp will give me best control of the situation: 225 or 250?
Thanks in advance for the suggestions!