- Jun 17, 2008
- 7
- 10
Ok, so I know its not ideal... but I'm having a bbq tomorrow (saturday) at 5:00 and I am smoking my briskets now (started at 1:00pm today-Friday). I have a 7lb and an 11lb... the 7 should be done soon and the 11 will probably be done around 3:00 am.
What's the best approach to keeping it fresh and tender? My plan is to wrap it in foil when it reaches 185 and stick it in the fridge. Then I will throw it in the oven tomorrow around 4:00pm at 220 for about 40 minutes and then carve it. Is this the best approach?
Advice appreciated, I don't have much experience.
What's the best approach to keeping it fresh and tender? My plan is to wrap it in foil when it reaches 185 and stick it in the fridge. Then I will throw it in the oven tomorrow around 4:00pm at 220 for about 40 minutes and then carve it. Is this the best approach?
Advice appreciated, I don't have much experience.