I've been a taker far too long on this forum and figured I'd contribute and share my smoke story from today (while also open to any advice or corrections).
Friends are hosting an Independence Day party tomorrow and I, as most of you all are probably used to, have been asked to BBQ for the event. Festivities start at 1600 and with a 1 week old I, and especially my wife, did not want to pull an all nighter.
(Shameless new dad
)
So took my first shot at smoking the day before, cooling down overnight and reheating the day of(this is where the advice would be appreciated).
Facts:
12lb packer brisket from Kroger ($1.67/lb!)
Trimmed and rubbed overnight.
Put on the smoker this morning at 0900(1 week old babies, I'm learning, are not conducive for an early wake up call) at 250F
Kingsford charcoal for my fuel and hickory chunks for smoke
Pulled it off the smoker at 2200, IT of 190. Point passed the toothpick test, flat was close but not what I'd want if I was serving that day.
Now is where I'm venturing off into uncharted territory for myself:
Took it from the smoker, put it in foil pan and immediately put a fan on it to bring down the temp.
Let the fan blow on it until it could be handled comfortably. (Approx 1 hour)
Poured the contents of my water/drippings pan (approx 1.5 cups) into foil pan.
Covered the brisket pan with HD Foil and put into fridge.
Tomorrow I'm going to put into 250F oven at 0900.
Once the flat passes the toothpick test I'll pull from oven and hold in cooler until time to slice.
Would love any advice or warnings on the reheating process.
Happy Independence Day!
Big Frog
Friends are hosting an Independence Day party tomorrow and I, as most of you all are probably used to, have been asked to BBQ for the event. Festivities start at 1600 and with a 1 week old I, and especially my wife, did not want to pull an all nighter.
(Shameless new dad
So took my first shot at smoking the day before, cooling down overnight and reheating the day of(this is where the advice would be appreciated).
Facts:
12lb packer brisket from Kroger ($1.67/lb!)
Trimmed and rubbed overnight.
Put on the smoker this morning at 0900(1 week old babies, I'm learning, are not conducive for an early wake up call) at 250F
Kingsford charcoal for my fuel and hickory chunks for smoke
Pulled it off the smoker at 2200, IT of 190. Point passed the toothpick test, flat was close but not what I'd want if I was serving that day.
Now is where I'm venturing off into uncharted territory for myself:
Took it from the smoker, put it in foil pan and immediately put a fan on it to bring down the temp.
Let the fan blow on it until it could be handled comfortably. (Approx 1 hour)
Poured the contents of my water/drippings pan (approx 1.5 cups) into foil pan.
Covered the brisket pan with HD Foil and put into fridge.
Tomorrow I'm going to put into 250F oven at 0900.
Once the flat passes the toothpick test I'll pull from oven and hold in cooler until time to slice.
Would love any advice or warnings on the reheating process.
Happy Independence Day!
Big Frog
