I’m guessing this has been discussed before, but a I couldn’t find.
I am tasked for a brisket, for a mid day party on the 4th. I have not done a lot of briskets in the past, but my experience shows at least 12hours @ 225 in my BGE, for a full packer. I could risk putting to cook before bed on Tuesday night (I have failed at this before) or cook on Tuesday. If I cook the day before, what the best way to store, slice reheat etc? I’m sure this won’t yield a great bark, but can at least make it moist.
other thoughts:
SousvideQue?
Smoke quickly at much higher temp?
I am tasked for a brisket, for a mid day party on the 4th. I have not done a lot of briskets in the past, but my experience shows at least 12hours @ 225 in my BGE, for a full packer. I could risk putting to cook before bed on Tuesday night (I have failed at this before) or cook on Tuesday. If I cook the day before, what the best way to store, slice reheat etc? I’m sure this won’t yield a great bark, but can at least make it moist.
other thoughts:
SousvideQue?
Smoke quickly at much higher temp?
Comment