Brisket smoke

[pacomoixa]

Guys,

I am cooking a packer brisket this weekend for a party. We are eating around 7pm Saturday night. As it stands, I will have to get up very early to begin the cook. By the time it's done and we eat, I will be wiped out and not be able to really party.

So do I run the risk of ruining the brisket if I cook it the day before, refrigerate over night, and heat again for party?

I've smoked a ton of packers before but I've always smoked all day and powered through the party afterwards.

Thanks in advance.

[atcNick]

You can reaheat it the next day. Put it I in a pan with a little saved aujuis or beef broth and cover in foul. About 250 til it's about 145 internal.

Or you can sleep in and cook it hot and fast.

How big is the packer and what are you smoking on?


-Nick

[pacomoixa]

You can reaheat it the next day. Put it I in a pan with a little saved aujuis or beef broth and cover in foul. About 250 til it's about 145 internal.

Or you can sleep in and cook it hot and fast.

How big is the packer and what are you smoking on?


-Nick

It's a 14lb packer, cooking it on a WSM.

[BluDawg]

Not much different than cooking on UDS put it on at Midnight and go to bed it should finish around 1-2 pmish.

[Griffin]

My vote goes for the overnight cook. Use a Maverick or other remote probe to monitor it and get some shut eye.

[pacomoixa]

My vote goes for the overnight cook. Use a Maverick or other remote probe to monitor it and get some shut eye.

Yeah, I think that's what I'm going to wind up doing. I'm just going to put it on about 9pm on Friday night and let it cook over night. With the minion method in the WSM I should get a solid 6-8 hours of steady heat. And then just wake up and watch it the rest of the day.