Hello from Central Californis (Lemoore)

[bg93245]

new to this sitehave not posted a lot, Retired USN, currently working on helicopters , my co-workers say im better at cooking than wrenching lol (wait a minute). What I would like is advice for this weekend have yet to do a brisket due to time committed decided to do one for SuprBowl the question is if the smoker will be 200 -250 and I want to serve a 10# brisket at 1330-1400 what time does the brisket go in the smoker I have calcualeted aroun 1700 the day prior??? seems like a lot of time? someone throw me a bone and calm me down PLEASE

[DWCowles]

Welcome bg93245 I would put it on around midnight. That will allow 10-12 hrs for it to get done and a couple of hrs in the cambro. That is if you’re planning on wrapping. Good luck!

[lonnie mac]

Welcome Brother! Gawd, man I will never forget Leeeeeemmmooooore. I was stationed there back in the early '80's! What a place that was at the time!

[HawkerXP]

What are you cooking on? But first. Welcome to the Pit, from another aviation wrench turner. Helicopters ....Brrrrrr

[HouseHomey]

Ha!!!

[RonB]

Here's my take:

If you put it on too late, it won't be ready on time.

If you put it on too early, you can cambro it for at least four hours -maybe more. And your oven set to it's minimum temp, (normally ~ 170*), can hold it as long as necessary.

[MBMorgan]

Welcome from Colorado!

[Nate]

Welcome from Indiana

[fuzzydaddy]

Welcome from Florida!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Thanks fer yer service, brother!
Glad to have ya here, lookin forward to more from ya.

[FireMan]

Welcome aboard, eat good and have fun. Take a deep breath & relax, you be fine.

[HouseHomey]

Huntington Beach welcomes you and that brisket! No one really knows however midnight is good. Gomfrom there. You can sleep Monday!

Thank you for your service!!

[DoubleUpOrQuit]

Welcome from Minnesota. Good luck on that brisket.

[BourBonQ]

Welcome from the Lowcountry of South Carolina!