dmreiter1931

[dmreiter1931]

Want to smoke a brisket and burnt ends.  Would like to do it over 2 days.  6/8 hours afternoon/evening and 4 to 6 hours net morning.  How would this effect the finished product and how should I store it during the resting period?

 

[pineywoods]

Welcome to SMF glad you joined us. We don't go by time when smoking most things we go by internal meat temperature. I have never tried smoking a brisket that way. I would have a couple concerns doing it that way like getting it to at least 140 before stopping the first day and it getting dried out since not only would I be cooking it the first day but then heating it back up then cooking it further the second day. The only way I would even think of holding it over night would be to put it into the fridge after foiling it up. I have smoked them in the smoker until I put it into foil then moving it into the oven in the house at 225 to finish and have found that method works.

 

[scarbelly]

Hello and 

to SMF - glad to have you here 

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