I plan on doing several briskets for our annual holiday party. This year I'd like to do them overnight and have it done early so I can get other stuff done before the guests arrive. I'm going to shoot for them to be done around noon and plan on slicing around 7pm. That is pushing it a little on the amount of time they can survive in a cooler. There is always the risk too that they might finish earlier than noon.
I may continue to use the smoker after the brisket it done to do some ribs. If I wrap the brisket in saran wrap and foil and place in an oven (heated on low) or the vertical chamber on my smoker (runs about 100 degrees cooler than main horizontal chamber), will that work okay without drying out or ruining the meat ?
How do restaurants handle this ?