brisket question about cutting and storage

[Cesar]

I'm going on a fishing trip with 2 friends later today and would like to make a high heat brisket to take and eat at the lake. But I do not want to take the entire brisket. So I was wondering if I would be able to cut a big enough chunk for 3 right after its done and hold for the two hour drive. What Im wondering is if I cut a chunk off will it lose a lot of heat and get to 140 a lot quicker?

Should I cut the piece off while still in the smoker... say before I wrap in foil but foil with the rest of the brisket and leave till tender. That way when I take off the smoker I can wrap it by itself and not have to cut anymore.

 

[Rick Kramer]

I'd cook it whole then cut off however much you need, then wrap that piece in film and foil, or just foil (it wouldn't hurt to wrap it in a towel too) and put it in a small, good sealing cooler. It'll be fine for up to 4 hrs.

That's just my opinion ... for what it's worth!

Rick

 

[K Kruger]

I agree with Rick. Cook the brisket whole then allow it to rest--whole--at least 20 min. Be ready to head out the door then cut off the chunk you want, wrap well, and stick it in a small cooler with a towel, just as Rick suggests.

If no one will be home after you leave, remember to stick the piece you're leaving in the fridge, loosely covered with plastic, preferably on a rack for good circulation, to finish cooling.