Is it feasible to lay a partial smoke on my packer brisket, cool/wrap, then, bring it up to temp in an oven a day or two later? Reason I ask is we are heading to a big camping trip and I won't be bringing the Cookshack. So my thought was to lay the smoke on the brisket for several hours, then at camping where I'll have access to a non-smoker oven, finish it off there. Am I crazy, or is this feasible? Very much appreciate the help from all of you in the know....Thanks.
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