I am going on our annual January fishing trip to a town about an hour from where I live. The problem is that I am in charge of dinner the first night and people have asked me to make a packer brisket. I'll obviously smoke the brisket overnight before I leave. Since I am leaving at about 10 am and we are not eating until 6ish pm, what do you guys suggest as ways that I can serve/transport this brisket? Should I under cook it and finish it in the oven in our fishing cabin just before 6? Can it sit in a cooler from 10 am until 6, wrapped in foil, and still be good to eat? Put it in a crock pot?
Any advice would be very welcomed!
Jim
Any advice would be very welcomed!
Jim