Good day
Let me start off by saying that thanks to this page, I have learned and used the Wozniak method of serving later somewhat successfully in the past. But given my current circumstances, I am thinking of trying something else and would love advice, suggestions or warnings of things I have not foreseen.
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I am smoking a brisket for a large gathering on Saturday night. In the past, the brisket went on the BGE late Friday, was taken off late Saturday morning or early afternoon and put in cooler until ready. However, this Saturday morning I will be away from home for several hours and not return until early afternoon. This is the time frame where the brisket usually comes off and goes to the cooler.
Going over my options, my current thought is to put it on late Friday night as usual - then early Saturday morning, take it off and put it in the oven at about 175 or 200 degrees (at this time the brisket should be out of the stall and wrapped in butcher paper). The thought (hope) is that the internal temp will rise much slower and still be below 200 when I get home. I can then up the temp and have the brisket done in plenty of time.
If not this method, I will just cook it early and reheat (Wozniak method) but in my mind, this slow down in the oven might work out best.
Are there problems or concerns that I might be missing ???
Thoughts and/or suggestions would be appreciated.
Let me start off by saying that thanks to this page, I have learned and used the Wozniak method of serving later somewhat successfully in the past. But given my current circumstances, I am thinking of trying something else and would love advice, suggestions or warnings of things I have not foreseen.
-
I am smoking a brisket for a large gathering on Saturday night. In the past, the brisket went on the BGE late Friday, was taken off late Saturday morning or early afternoon and put in cooler until ready. However, this Saturday morning I will be away from home for several hours and not return until early afternoon. This is the time frame where the brisket usually comes off and goes to the cooler.
Going over my options, my current thought is to put it on late Friday night as usual - then early Saturday morning, take it off and put it in the oven at about 175 or 200 degrees (at this time the brisket should be out of the stall and wrapped in butcher paper). The thought (hope) is that the internal temp will rise much slower and still be below 200 when I get home. I can then up the temp and have the brisket done in plenty of time.
If not this method, I will just cook it early and reheat (Wozniak method) but in my mind, this slow down in the oven might work out best.
Are there problems or concerns that I might be missing ???
Thoughts and/or suggestions would be appreciated.
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