Memorial Day weekend, smoking ahead of time

[thebarkhound]

Doing a 12# Butt and a 14# brisket for my sons for birthday tomorrow.

I plan to fully cook the pork and pull it, then cool and fridge until tomorrow.

Brisket Im going to go full cooked unwrapped, then foil rest and cool, then fridge overnight.
Reheat the meat in a 300 degree oven and slice the brisket before serving.

Shirley is running sweet and even in this ridiculous wind on Long Island today.

Any suggestions for best results for day before Q? This is a first time trying to cheat the BBQ gods out of a sleepless night at the fire.

 

[gmc2003]

Sounds like a solid plan. My only suggestions would be: If the brisket is done as in probe tender done - then I would let it cool off to about 170* before foiling to rest and storing. You don't want to overcook it with the carryover heat. As for heating. A crock pot works well for PP. Just add in a small amount of your favorite juice to help maintain moisture. The brisket: when reheating make sure not to overcook it in the oven. Since it's already finished and unsliced bring it back to somewhere around 180 to 190* for serving.

Chris

 

[thebarkhound]

Should I reheat the brisket with it foiled, or in a pan covered...or uncovered. I cooled it before wrapping to preserve the bark, but I want to retain as much moisture as possible so I’m leaning foil wrapped in a hotel pan.

Thoughts?