I picked up a 15.5lb prime brisket at Costco last week and next to Saturday I'll be doing my first brisket on my green Mountain pellet smoker. The general plan of attack is to trim it up and get a simple salt and pepper rub on it Thursday evening. After that it gets a bit tricky. Friends will be over for supper on Saturday evening and we would like to eat between 6-8pm. I'm trying to figure out the timing of getting the meat on the smoker. I can certainly faux cambro for a while if needed. Actually I planned on holding in the cooler for a couple hours before slicing. Curveball - I have to be at a kids swim meet Saturday morning and will be away from the smoker from 7am until 1pm. I wish I could stay home and babysit the brisket but that isn't an option. Given the circumstances what does anybody have for suggestions on the timing of my cook?!