I've done a few Briskets in the past, but I have a situation here I'm trying to solve.
Having friends over for lunch...Noon, 1:00. I'd like to have the brisket ready to slice when they arrive.
I'm thinking to smoke it the day before. Get it up to 200˚, then keep it in the oven overnight (starting at 10:00 PM or so).
Would I set the oven at 180˚ to keep it "Low and Slow" overnight?
Do I smoke it to a lower temperature, then the 180˚ oven?
I am NOT staying up all night to start at 10:00, 11:00 PM to have it ready for a Noon lunch.
Open to any and all proven methods.
Thanks in advance.
Having friends over for lunch...Noon, 1:00. I'd like to have the brisket ready to slice when they arrive.
I'm thinking to smoke it the day before. Get it up to 200˚, then keep it in the oven overnight (starting at 10:00 PM or so).
Would I set the oven at 180˚ to keep it "Low and Slow" overnight?
Do I smoke it to a lower temperature, then the 180˚ oven?
I am NOT staying up all night to start at 10:00, 11:00 PM to have it ready for a Noon lunch.
Open to any and all proven methods.
Thanks in advance.