When I choose to do a brisket for a large crowd and don't want to spend all night before and/or worry bout it getting done, I do MOST of it ahead of time. I know many purists may not like this, but, here goes
I trim the fat off the brisky, rub it down good, let it sit overnight in the frig, then the next morning, I use a large cast aluminum roaster I inherited from my mom. It has a TIGHT fitting lid. I cook it low and slow, about 275 for at least five hours, after adding beef stock to the roaster. I know, it is really steamed, but with plenty of rub and beef stock, it really doesn't taste that way, IMHO. Let it cool, pull the meat out, drain off the liquid to cool so the fat can be removed Keep it refrigerated, or freeze, IF it's going to be a long time. Oh, IF you want a more smoky taste, be liberal with the liquid smoke, your choice of type, as a base for the rub. THEN, IF necessary, thaw the meat, or on the day you will serve it, let it warm up, get yourself a slow fire with plenty of smoke and SLOWLY heat it up. I get it to about 180 or so if it is to be sliced, if shredded, to over 200.
Easy way to not have to worry bout doing SO much at the last minute. Try it, you might like it. I am always getting asked to do briskets for large occasions at church, family gatherings, etc.
P S, I use Jeff Phillips rub recipe, with a few tweaks of my own.
