I got two 15 pound "prime" briskets from Costco yesterday. They are pretty. Plan. I am going to cook the briskets Friday for 12 hours on the NBBD with aged oak and then finish them in the oven in a foil pan. Finish, cool, fridge, and reheat on Sunday. I did this before and it was a hit. The problem was when I brought the brisket back up to 160 degrees it was falling apart. I had to work really hard to get slices. I like to cook the meat, I hate going to someones house and they worked long and hard but missed tender by an hour.
Question. What part of the brisket should I measure the temp in and what temp should I take it up to?
Normally I just check the brisket and when it is tender I pull it off. This time I will finish it in the oven and need some sleep. Maybe 190 degrees? I think the brisket being prime makes it more tender and reheating it effects it too. I am not sure. Thanks for your help. I plan on reheating it whole in the foil pan/covered back on the smoker for the entertainment value to the guests. As far as they know I have been smoking that thing all night. Heating it up in bags doesnt look cool and slicing the whole brisket in front of the guests adds to the show.