I got two 15 pound "prime" briskets from Costco yesterday. They are pretty. Plan. I am going to cook the briskets Friday for 12 hours on the NBBD with aged oak and then finish them in the oven in a foil pan. Finish, cool, fridge, and reheat on Sunday. I did this before and it was a hit. The problem was when I brought the brisket back up to 160 degrees it was falling apart. I had to work really hard to get slices. I like to cook the meat, I hate going to someones house and they worked long and hard but missed tender by an hour.
Question. What part of the brisket should I measure the temp in and what temp should I take it up to?
Normally I just check the brisket and when it is tender I pull it off. This time I will finish it in the oven and need some sleep. Maybe 190 degrees? I think the brisket being prime makes it more tender and reheating it effects it too. I am not sure. Thanks for your help. I plan on reheating it whole in the foil pan/covered back on the smoker for the entertainment value to the guests. As far as they know I have been smoking that thing all night. Heating it up in bags doesnt look cool and slicing the whole brisket in front of the guests adds to the show.
Thanks.
Question. What part of the brisket should I measure the temp in and what temp should I take it up to?
Normally I just check the brisket and when it is tender I pull it off. This time I will finish it in the oven and need some sleep. Maybe 190 degrees? I think the brisket being prime makes it more tender and reheating it effects it too. I am not sure. Thanks for your help. I plan on reheating it whole in the foil pan/covered back on the smoker for the entertainment value to the guests. As far as they know I have been smoking that thing all night. Heating it up in bags doesnt look cool and slicing the whole brisket in front of the guests adds to the show.
Thanks.