I smoke a boat load of ribs this weekend and in between the sessions of pork I smoked a packer brisket. Wind picked up and after I hit the plateau and was fighting the smoker too much, I brought it in to the oven finish cooking.
I know that this is much looked down upon, but I was desperate. All in all it didn't turn out bad.
I used Tulsa Jeff's method of using the aluminum pan.
Here is where I went wrong and need some help. After my brisket came to temp (195) I pulled it from the oven to rest, I separated the flat and the point and turned the oven down to 170(the lowest setting I have) till it was closer to time to prep. This was at 3:30 am. About 11:30 we got home from church and started the second batch of ribs and began to prep the brisket. It seemed moist at the time but I drained the juice off and put it(juice) in the fridge to harden the fat layer. Left the brisket whole til time to eat. Started to smoke the burnt ends and waited.
The big question is what is the best way to keep meats that come ready at different times.
I have cooked prime rib using a cook and hold that you can drop the temp to 140, but I dont have that option at home. Any suggestions.
The brisky was good but a little dry even after juice was poured back on and some sauce. The ends were fantastic.
I want to do another brisket soon but need better control of the Offset to do that.
Thanks in advance for any help.