I'm aware of the method where some take it to 165 then wrap it and quick cool it and reheat in the foil the next day. But I want to do something a little different and wanted to make sure I'm not missing anything here.
Doing a whole packer on Friday for dinner Saturday evening. My plan is to smoke it to completion (IT 200*). Then remove the point and cut into burnt ends. Then put it all in the fridge, the "unfinished" burnt ends and the flat (unsliced and still in foil). Saturday morning I'll fire up the Weber to finish the burnt ends and reheat the flat either on the Weber or in the oven if I need the space on the Weber for my turkey.
My main question is, going this route how hot do I need to get the flat? Do I take it back to 200 degrees? I don't want to dry it out. I'll have some foiling juice in the foil with it. Thanks for any advice on this. I'm confident in my briskets but I've never done it the day before like this.
Doing a whole packer on Friday for dinner Saturday evening. My plan is to smoke it to completion (IT 200*). Then remove the point and cut into burnt ends. Then put it all in the fridge, the "unfinished" burnt ends and the flat (unsliced and still in foil). Saturday morning I'll fire up the Weber to finish the burnt ends and reheat the flat either on the Weber or in the oven if I need the space on the Weber for my turkey.
My main question is, going this route how hot do I need to get the flat? Do I take it back to 200 degrees? I don't want to dry it out. I'll have some foiling juice in the foil with it. Thanks for any advice on this. I'm confident in my briskets but I've never done it the day before like this.
