I am smoking a brisket for a out of town party this weekend. I dont want to stay up all night smoking (the party location may or may not have a smoker). My plan was to smoke the brisket at home on Wednesday with aged oak until I got up to around 140 or 150 degrees. Then I would cool it down, wrap it in plastic wrap and stick it in the fridge. On Friday I am going down to the party. We are eating at 1pm Saturday. I was thinking it would take a 14 pound brisket about 2 hours in the oven at 250 to get back up to 140 internal temp and another 6 hours to get to 200 ish. What are your thoughts? I thought this would taste better than an all oven brisket. The party location is at a ranch outside of Austin and there is no smoker. Your thoughts on the timing?
Edited by max8950 - 5/13/14 at 9:33pm