Reply to "Smoked Brisket Ahead of Time"

rxman59Member

So....I decided to use the HOT and FAST cooking method to cook the brisket. I smoked my brisket x 4 hrs at 300F starting at 7:30am the day before. At about 11:30am, Internal temperature was about 140F when I wrapped it in foil and stuck it in the oven at 300F. After about 3 1/2 hours, brisket reached internal temp of 200F and I stuck the brisket into the fridge (actually got someone else to do this as I was away from home and unable to do this). Next day, at 4:30pm, I opened up the foil and slowly reheated the brisket at 250F until it was warm enough to eat. This took about 1 1/2 hours. Brisket turned out fantastic! Thanks to everyone for your comments and taking the time to reply.

8/10/208:07 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...