I have considered doing that Pam!
Purchased my first injector (yea, I know, sad!) today to use on this brisket too.
Now, another thing I'm considering is cook time in relation to party time.
The party is Saturday night
The brisket is 6lbs
I could do the cook on Friday and warm it back up Saturday or just cook it Saturday morning and hold in cooler till dinner time.
As I plan to serve with an au jus, I'm leaning toward the Friday cook to prevent the dreaded (not quite done saga)
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