Smoking Brisket 24hrs in advance

[MKel53]

Hi All! I'm smoking a packer for a Friendsgiving this Saturday. I was planning to smoke Friday night and was wondering if anyone had storing tips so it's as fresh and tasty as possible for Saturday evening since I'll be tied up Saturday prior to dinner. Ideally, I'd like to cut the meat at the event (we all appreciate the oohs and ahhs of a beautifully cooked brisket right?!) for the glory and to lock in as much moisture as possible. Should I just wrap the whole brisket in foil and refrigerate?

 

[Nole4L]

I assume when you say you're going to smoke it Friday night that means it will be done sometime Saturday. Depending on how far in advance you are going to have it done I would wrap it on foil, wrap that in a towel and put it on a cooler to keep it hot. I probably wouldn't refrigerate it. I've had briskets and turkey finish up much earlier than I anticipated and never had an issue with this approach.

 

[creek bottom]

Keeping it wrapped in foil and towels in a cooler will keep it hot for quite awhile. I wouldn't bother refrigerating it. By the time it cooled down completely, it would be time to re-heat it.