- Dec 10, 2013
- 13
- 10
I have done a fair amount of reading up on serving/transporting brisket. Looking for some feedback on my plan...and questions answered. Sorry if this post ends up redundant!
I have a 6.6 lb point end brisket. Dinner is Saturday night at the campsite. Leaving for camping Friday after work. I don't have the option of smoking over night Thursday into Friday due to presence of bears where I live.
Plan is: Wednesday Rub and refrigerate
Thurday: smoke all day (I will have from 7am to 10pm, should be lots of time)
Saturday: reheat
My options for reheating are to souvide (sliced vs whole?), will require bringing suitable container to reheat in. OR reheat on bbq whole. My concern with this is the length of time vs propane usage!
Thoughts? concerns? other suggestions?
Thanks!
I have a 6.6 lb point end brisket. Dinner is Saturday night at the campsite. Leaving for camping Friday after work. I don't have the option of smoking over night Thursday into Friday due to presence of bears where I live.
Plan is: Wednesday Rub and refrigerate
Thurday: smoke all day (I will have from 7am to 10pm, should be lots of time)
Saturday: reheat
My options for reheating are to souvide (sliced vs whole?), will require bringing suitable container to reheat in. OR reheat on bbq whole. My concern with this is the length of time vs propane usage!
Thoughts? concerns? other suggestions?
Thanks!
