Long time lurker, first time poster. Thanks to this forum I have gotten pretty good at smoking a brisket. Traditionally, I smoke one on a saturday or sunday, I get up around 4a to get the fire started, meat on the smoker by 5a. I smoke it til about 165 on the smoker, then transfer it to the oven till it gets to 190. At this point I split the point and flat, chop the point for burnt ends and put the flat back on the smoker for about an hour to take the sogginess out of the bark. Works great, ready to eat by 7PM, everyone is happy... This week I have an important guest showing up on wednesday who wants to take me up on my offer to smoke him a brisket. Wednesday I am in class from about 10a-6p and he is showing up along with 20 people at 7pm. I couldnt bring myself to turn him down, So now I am stuck in a predicament...how do I smoke a brisket when Im gone all day, or how do I smoke it before I have to leave but have it ready at 7. I have a roommate who will be home around 3. I am thinking that I will start it around midnight, have it ready to go to the oven by 10, then let my roommate pull it out by 3 (but I think that is too long in the oven). If I do that, what should I do once it reaches 190? Is there a safe temp to store at where I wont dry it out but can keep it for 3ish hours till I get home and can finish it on the smoker? Or is there a better way? Please help me experts!