Help!
I've got a 12# brisket that's finished ahead of schedule. Smoked it in a SM025 with a 8lb pork butt. I was planning for 18 or so hours of cooktime for the brisket, but it hit 200F in about 11.5 hours. (I assume it's because the heat in the SM025 with the pork butt was a bit higher due to the size of both cuts.)
It's 11pm now, and I've got the brisket wrapped tight and foil and sitting in my oven (with the oven off). Ditto for the butt. Butt is tender as heck now -- fell apart at the bone -- and is about 195F/200F.
I know I can leave these foiled for about 4 hours or so -- but what then? Should I put them in the fridge and then reheat?
I haven't cut the brisket -- it's wrapped tight in foil, as I say, with a little bit of apple juice -- but I don't want to leave it in foil for too long.
Not sure what to do once it sits in foil for the four hours. What's the best way to keep a brisket moist for a party that's about 16+ hours away?
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