I will be smoking 2 flats (six lbs each) in two weeks and need HELP! Here is the plan:
Guests are arriving at 7:30-8:00 and we are eating at 9:00. I want the brisket done before the guests arrive. How can I keep the brisket hot and moist for 2 hours. I plan on having the brisket out of the smoker at 7 and we wont be eating till 9. I am worried that it might be dry and not hot. What do you all do? I read up on the re-heating but since this is such a short period of time I don't know if re-heating it is the right answer. This will be a nice get-together for my wife's B-Day and I don't want to serve cold and dry brisket. I also don't know if to put both briskets on the top grate side by side or one on top and the other on bottom using both grates. PLEASE HELP!!
Guests are arriving at 7:30-8:00 and we are eating at 9:00. I want the brisket done before the guests arrive. How can I keep the brisket hot and moist for 2 hours. I plan on having the brisket out of the smoker at 7 and we wont be eating till 9. I am worried that it might be dry and not hot. What do you all do? I read up on the re-heating but since this is such a short period of time I don't know if re-heating it is the right answer. This will be a nice get-together for my wife's B-Day and I don't want to serve cold and dry brisket. I also don't know if to put both briskets on the top grate side by side or one on top and the other on bottom using both grates. PLEASE HELP!!