- Joined Mar 23, 2013
Hello Everyone. I am smoking a 10 lb brisket on Sunday, but not serving it till Monday. My question is, do I leave it till Monday before cutting in slices? Thanks!!
Just be careful with throwing it in a cooler overnight. Not all coolers will hold the temp as well. Would be a crying shame if you opened the cooler to find that your Brisket had spent the previous 7 hours under 140 degrees.
That is what I am going to do. I smoke the brisket until the internal temp reaches 165, then I wrap in in foil with beef brooth and cover the top with butter, then let it get to 200. I do like your idea of keeping it in the cooler overnight. I then use the brooth and butter mix as a au jus per say.....Thanks again!!