Extended family Thanksgiving has always been at our house (btw, smoke that spatchcocked turkey!) and the Friday after is smoked brisket(s) day. This year I instead need to smoke a 19lb. brisket on Monday or Tuesday, up early and drive it 450 miles on Wednesday, keep it cool on Thursday, then heat and slice on Friday. Anyone have experience with a similar endeavor? Should I cut the brisket in half after the smoke to make less unwieldy? Wrap in butcher paper once done? 2-gallon ziplocks? How best reheat? I’m thinking oven space may be hard to come by once we reach our destination.
Thnx. ibbqslo
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Yes, I've done this (but only a 45 minute drive ) and it turned out excellent. Meathead has a good article on the subject of reheating a brisket here. I used most of the info in that article, including the reheating step, bot not all.
What I did different is I didn't cool it rapidly with an ice bath. I let it do the 1-2 hr faux cambro hold, exactly as if I were eating it that night. But then I set it on the counter for a few hours until it got toward room temp, then put it in the fridge. I kept it wrapped exactly as it was in the smoker, no unwrapping, no cutting, nothing. The only thing I did was wrap in a layer or two of foil overtop of the butcher paper, since it was greasy and wet, and set it on a cookie sheet.
My reheat day was 1 or 2 days later, I used the oven at the home I was at (when it's wrapped it doesn't matter what you use to reheat it), if I remember correctly I took the exterior foil off but kept the butcher paper on and kept it in the cookie sheet to protect from drips. Following the times and temps in the article it worked excellent for me. It was hard even for me to tell the difference from a fresh one.
My brother in Atlanta hasn’t been around to sample my brisket mastery firsthand, but word has spread 😉. He lives in a townhouse so I can’t smoke one down there, but I’m thinking about taking one with me when I visit next month. The plan would be to:
1. Put it on the smoker at noon the day before I leave.
2. Wrap it before I
) and it turned out excellent. Meathead has a good article on the subject of reheating a brisket 
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