I am planning to grill and/or smoke a brisket and I need it to be ready to serve for lunch around 1:00 on Fathers Day. I want to do the low and slow method. I have read about 24 hour smoking with a really big brisket, but there will only be 6 of us. I have a gas grill and a charcoal grill. No smoker yet. Any advice would be appreciated.