Greetings from San Antonio, Texas

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lalosg

Newbie
Original poster
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  

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Welcome from SC, Lalo. It's great to have you here. I would hold the brisket in foil and save as much of the au jus as possible. When you warm it up, you may want to add some Worcestershire and maybe a small amount of coffee. (No cream or sugar, LOL)
 
Thanks Joe,

I've heard about coffee being used for steak rub so why not coffee for brisket!!

Wilco,

Lalo
 
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