- Apr 23, 2017
- 2
- 10
Hello All,
I saw your site and you guys have a bunch of great advice. I live in San Antonio and have been grilling and smoking for about 5 years.
I'm a bit worried folks, I have an upcoming event in which I will smoke briskets on a Friday but will not be serving until Saturday evening.
I usually start smoking early around by 7a and finish by 7p. I do low and slow 12 hours at 220 with seasoned mesquite -no bark.
I'm looking at smoking (4 whole packers), my question is: what is the best way to preserve the meat for overnight-next day serving?
I would also like to slice the brisket the same night that way I can just re-heat and serve.
Thank you so much in advance,
Lalo Gonzalez
I saw your site and you guys have a bunch of great advice. I live in San Antonio and have been grilling and smoking for about 5 years.
I'm a bit worried folks, I have an upcoming event in which I will smoke briskets on a Friday but will not be serving until Saturday evening.
I usually start smoking early around by 7a and finish by 7p. I do low and slow 12 hours at 220 with seasoned mesquite -no bark.
I'm looking at smoking (4 whole packers), my question is: what is the best way to preserve the meat for overnight-next day serving?
I would also like to slice the brisket the same night that way I can just re-heat and serve.
Thank you so much in advance,
Lalo Gonzalez