I'm going to be smoking a brisket for this weekend but had a few questions...
A. Due to the cooking time the best time for me to smoke it is going to be Saturday. I didn't plan to be serving it until Sunday and Monday. What is the best course of action for me to take to make sure it still tastes just as good a day or 2 later?
B. I've read that the smoke penetrates the meat in the first 4-5 hours, after that what is the difference in finishing it in the smoker, or putting it in the oven if temp is going to be 225? I have a Smoke n Grill which isn't the greatest, but it does the job for me. The briskets and pork butts I've smoked in the past have turned out pretty well. I'm just looking to improve them each time I smoke.
I seem to see conflicting answers on what is better... smoking the brisket with the fat still on it or trimming it off? If its on fat side up or down? I've usually done fat side up to allow it to drip through the meat, just wondering what you guys think.
Thanks in advance guys.
Happy Smoking on the last holiday weekend of summer!