OK - my wife picked up an 11.5 lb brisket from Sams club - I've not done a brisket yet - but looks like it's time. What I'd like to do is have it ready for eating Sunday mid day or so. I'd like to put it in the oven overnight and take out mid morning to place in cooler for the last couple of hours - The rule of thumb is 1.5 per pound which is in the ballpark of 17 hrs. Working backwards, is it reasonable to put on smoker mid afternoonish (3 or so) and smoke until about 10 or 11 pm, tranferring to oven at that time, wrapped in foil? I presume it all is based on temps - can it get to a proper foiling temp in 7-8 hrs, or should I only foil at 160-170 degree range period, regardless of time or hour (yes I know the purists answer!) Conversely, if oven baked overnight in foil - is there a risk or drying out? Lastly - how long can you cooler pack it - is there a time you shouldnt exceed, for food safety reasons? Thanks for the help - I'm trying to decide if I can fit this into the weekend schedule - if not - I guess into the freezer it goes until another time!