- Apr 20, 2009
- 26
- 15
I am smoking an 8lb brisket flat for dinner at my parents tomorrow (dinner is at 6pm) and trying to plan my times..the problem is that I will be starting the smoke at my house but need to be at my parents for the BBQ to help out with other things no later than 1. Was originally going to smoke the whole thing a day early but was worried about cooling/reheating and dryness.
Current idea is a split location semi high-heat smoke...start the brisket in my MES early tomorrow (say 5 or 6 am) at 275 hoping to get to 160-165 IT by 12:30ish, wrap in foil, throw in a cooler, head to my parents, and then put the wrapped brisket in their oven or smoker at 250-325 depending on how much time i have left and let it go to 190 IT. Rest in cooler again an hour or 2, then slice and enjoy!
Does anyone think there will be an issue with a 20-30 min cooler rest in between foiling and back in the smoker? I really am trying to serve the brisket "fresh" but can't go to my parents to start it there at 5am.
Any thoughts?
Jason
Current idea is a split location semi high-heat smoke...start the brisket in my MES early tomorrow (say 5 or 6 am) at 275 hoping to get to 160-165 IT by 12:30ish, wrap in foil, throw in a cooler, head to my parents, and then put the wrapped brisket in their oven or smoker at 250-325 depending on how much time i have left and let it go to 190 IT. Rest in cooler again an hour or 2, then slice and enjoy!
Does anyone think there will be an issue with a 20-30 min cooler rest in between foiling and back in the smoker? I really am trying to serve the brisket "fresh" but can't go to my parents to start it there at 5am.
Any thoughts?
Jason
