Birthday Brisket advice.

[prestonk08]

This Saturday is my sons first birthday. I am planning on doing a couple pork butts so I figured I would throw on a brisket as well. Because of work and time restraints I'm gonna have to cook them on Friday night and then re-heat the pulled pork which is fine. My plan for the brisket is to cook it, wrap it in towels and let it rest, for a few hours and then keep it warm until we eat at 2 on Saturday. Any advise or opinions on this? I can't start my cook until at least 3pm on Friday so I'm trying to stuff it all in there.

 

[kam59]

If you keep the brisket above 140° it will hold almost indefinitely but may suffer a bit. You can do the brisket pretty much the same way as the butts. Let it rest and cool then wrap in plastic wrap bag it in a 4 gallon ziplock bag and ice bath it then reheat Saturday. 

 

[prestonk08]

I know time lines are out the window with brisket, but I'm gonna assume it finishes around 3am wrapping it in towels and putting it into a cooler how long would it hold temp like that?

 

[noboundaries]

How big a brisket? What chamber temp?

 

[kam59]

About 5 hours give or take then you will need an oven to keep it above 140.

 

[prestonk08]

My pit usually runs in the 250 range and this brisket is a 14 pound choice guy.