Question of time...

And why don't you cook it late on the night of the 3rd, pull it out mid-morning, wrap in foil, throw in an ice chest.

I know you thought of that, so I'd just cook it Sunday, wrap it whole (don't take the fat off), in double foil and store it in the fridge -- it will be fine. Figure out some time to reheat it on the 4th and do the ice chest thing if you need to.

Does that work?

Smokin'

"And why don't you cook it late on the night of the 3rd, pull it out mid-morning, "

No time. I'm on the brink, man, as it is. Know what I mean? No on-off switch here. It's Sunday or nothing. But, I don't know if I can bear to have a BBQd brisket sitting idle in the fridge for that long! Maybe CS should sell BBQ padlocks, or something. acarriii

��Morning,acarriii.....How's things up in Gator country?....That Smokin' knows stuff....Just don't say things like " Them Sooners played some purty good football,once't they hired 'em some Gator coaches". ...I do mine like Smokin' suggests and if you have any concerns about dryness[ not usually a problem with a CS]you can use a trick they do in his ol' stompin' grounds down south....When you foil it,add 4-8 oz.non salty beef stock or a 50%/ 50% mix with black coffee.....Reheat in a 350� oven for about 45 mins. or to an internal of about 160�....Let rest on counter for 30 to 60 mins.,slice and enjoy

Hey AC, you gotta give us your windows of opportunity. You telling me you can't cook it overnight?

Well, cook it on Sunday, lock the fridge and reheat. do you have time to reheat? Tom's suggestions are good, but I don't reheat on as high a temp.

Good luck and report back.

Smokin'

For whatever it's worth, we reheat at low temp over longer period of time. Father's Day we rehaeated at 225 to an internal temp of 140 or so. Faster and hotter probably works just as well. However, we've always reheated on the low/slow side.

I like Tom's idea of adding the coffee combo. Am going to experiment with that the next time out.

Regards, Mike

Interesting stuff, gents! Thanks.
Tom, by the way, is there a calendar some place of Florida BBQ festivals and competitions and such? I tried Google and didn't learn much. And, in terms of etiquette, can a civilian go to one of those things and just eat his way across the field? So much BBQ, so little time...Even for a Gator! ACARRIII

The site used most frequently for BBQ Contest is at:

The BBQ Judge

You have to scroll down the left side, look for "contests".

We're not going to hear about Gators all year are we??????? LOL

Smokin'

Hey,acarriii.....Try this FL BBQ Association.....Our circuit is when it gets cold up north....Lake City right above you has a good one.Winter Park ,Sebring,Tampa,the blues & bbq at the beach is above Daytona.Its not far above you to go to the Big Pig Jig in GA....Friday nights are the best time to show up,because everybody is socializing,cooking fun stuff and imbibing cold beverages of the adult style. The KCBS events usually let the competitors sell if they wish.....Sat.or Sun. morning ,if it is a combined event, is mighty busy because turn in starts about 11 AM.That will go on for the next few hrs. depending on how many products are cooked.Judging results will be announced in late afternoon......There are lots of samples shared, once the time pressure is off....The MIM sanctioned events have judges visit each site,which are also judged, as well as turned in blind judging.Most of the cookers love to show off their stuff and socialize....You will get more to eat and drink than you can stand and usually learn a lot.....You meet a lot of nice people and you will see a lot of them at the next event...IMHO you will see a larger variety and more cooks at a KCBS event....MIM is usually much more expensive to enter and alot of cookers don't care for the site judging.I enjoy them all. Hope this helps.