Hello,
I have to make a brisket a couple of days ahead of when we're actually going to eat it. I'm think that I should either (a) smoke it to a certain temperature (say 170F, stall temp), cool, then cook to desired doneness the day we need it or (b) cook it all the way through in one day and then just reheat the day we're eating it. What do you think would be the better method? Any other way you might do this? Thanks.
I have to make a brisket a couple of days ahead of when we're actually going to eat it. I'm think that I should either (a) smoke it to a certain temperature (say 170F, stall temp), cool, then cook to desired doneness the day we need it or (b) cook it all the way through in one day and then just reheat the day we're eating it. What do you think would be the better method? Any other way you might do this? Thanks.