Guys... Need your help.
I am taking my weber kettle with smokeblade on a scout camp out next week. The other scout leaders have begged me to smoke a brisket.
Because of bears and other critters I can't smoke overnight. So lets say I kick off at 6am on Saturday. I need dinner ready at 5:00pm. Normally I go with a packer and expect at least 15 hrs of low and slow.
With only 10hrs of cookin time I am debating splitting the brisket in 2 halves (each half including both the deckel and the flat), seperating the point and flat, or using a Texas crutch (never used it).
I need your help and recommendations on the best way to produce a brisket for a group of 5 hungry scout masters... With the leftovers for our scouts... In a limited timeframe.
If its really not possible please reply with recommendations of other cuts of beef that would yield a similar result.