Help!

[bigshea]

smoke is going to be done earlier than I planned. Can I refrigate Brisket after it cools?

 

[akdutchguy]

How early? If it is only a few hours. I would wrap it in foil and towels and put it in a cooler. It will hold temp fairly well like that. If you have 8 or 10 you can cool it and reheat it. I usually run late so finishing early is not my area of expertise.
Jason

 

[bigshea]

Thanks @akdutchguy normally not my issue either but this one cooked pretty quickly. Going to let it rest for an 1 1/2 hour then throw it in the fridge. Dinner isn't until 3/4

 

[hillbillyrkstr]

Yup double wrap in foil, Then a few towels and into cooler. It'll hold for hours that way.

 

[SmokinAl]

Just wrap it in foil with a little juice & put it in a 170 degree oven, it will stay hot all day without drying out.

Al

 

[bigshea]

Thanks y'all for the quick response. Going with 170 in the oven. Smells amazing can't wait to cut it up later today

 

[bigshea]

Al this might be a dumb question but, I'm guessing the temp will drop down to 170 through out the day? @smokinAl. Also, ok to do the same with two pork butts?

 

[akdutchguy]

It will be fine at 170.
Jason

 

[SmokyMose]

I would do the wrapped in cooler or wrapped in the oven. It'll just get tenderer and you don't have to re-heat.
If you do the cooler wrap it frees your oven up for other things ;-)

 

[bigshea]

Good thing I'm only responsible for the meat!

 

[bigshea]

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• bigshea
• Dec 25, 2016

Came out good, a little dry but fantastic