u/TenaciousG_

So I’m going to be doing my first brisket in a few weeks as we’re having some friends over to watch the British Grand Prix. I’d like to have the brisket rested and ready before the race starts so let’s say 1.30pm

I know it’s based on temp rather than time, but my masterbuilt 545 can keep a steady temp of 250F so that’s one variable sorted.

Is there any way that I can do this without having to get up in the night? I’m thinking if I start it at 10pm, it might be ready to wrap at about 4am… maybe midnight then wrap at 6am is the best compromise? Then wrap till midday, then rest?

Any advice for a brisket newbie would be great, it’s a lot of money to spend on meat for me 🤣