sparky30_06
Meat Mopper
- 180
- 10
- Joined Jan 2, 2008
Having a big party and going to smoke 2 large briskets. BUT we are eating early so partying late so I don't want to wake up at 3am to start the brisket, so was planning on starting it the night befor at like 7pm so it would finish up around 9am. What's the best way to keep it nice and warm till it's ready to slice up at 3 or 4 pm??