brisket question

[charlandk]

Hi all,
Hope you are all have a good weekend!
I am prepairing to do my first Brisket for the Pats vs Chargers game at 3 pm tomorrow.

I have a 6 lb brisket.  I did a beef rub on it last night and left it wrapped in plastic rap in the fridge.  I am planning on putting it in the smoker tonight around 1 am and smoking it with hickory for about 3-4 hours.  I think that I can get it to an IT of 190 in about 10-12 hours at 225 degrees.  If I put it in the BS tonight at 1 am do you think I will be ok?  If I were to cook it through the night at about 170-190 degrees then crank it up when I get up around 6 or 7 am to 225 degrees will it be ok or is it bad to cook it at a low temp like that?

Thanks all,

p.s.  The smoked turekey and the pulled pork and ABT's that I made last weekend were amazing and a huge hit with our guests. Special thanks to the Chevy Man for his pics, advice and inspiration.  I took pics but need to figure out the photobucket thing before I can post them. 

Thanks again,
Kevin

[Wildcat]

How about 200 - 205 until done.  Do it earlier than you think - just in case it takes more time than calculated (at least 2 - 3 hours).  If it gets done too soon then FTC until dinner time.

[Ontrack]

What are your outdoor temps supposed to be? I have smoked a 10 pounder to 190 degrees in 10 hours. This was at a cab temp of 200-210 and outdoor temp of around 50. It seems the briskets I get around here a not real thick, but will completely cover a rack, so thickness is an issue also.

[charlandk]

I am doing the smoking in my garage so there will be no wind to take into consideration, but it will be around 20 degrees in there.  The brisket will just about cover a rack but is only maybe 2 inches thick.

[chevyman]

     Hey Charlandk congrats on the good eats. As for the Brisket i would take to an IT if about 160* and then wrap in foil and put back in the smoker to 195* - 205*. Keeps the brisket nice, moist and tender. Also let the brisket sit out and get to room temp (or close to it) before you put it on.

     Dont forget to take some pics either. hope this helps with how to post pics!!http://www.thesmokering.com/forum/viewtopic.php?t=4096

[charlandk]

I know that it is pretty much impossible to give a truely accurate answer to this question, but here goes anyway...
About how many hours do you think it will take to get the IT to 160* with a 6 lb aprox. 2" thick brisket cooking at a temp of about 210*?  I am a bit afraid to put it in at 1 am tonight and then wake up with it being up past the 160* IT by the time I wake up and check it out (about 7 am)