Brisket Question


 
M

MJ Rem

New member
I want to smoke brisket for my son's First Communion. It will be in the morning and then returning 4 hours later to the house to eat. This is my plan please let me know if there is a better one.

I smoke the brisket on Friday to temps of 170. I then foil and chill it until Saturday morning. At 8:30am Saturday I put it in a 250 oven (still foiled). It should be close to being done (190)when I arrive home around 12:30pm.

Thanks in advance for the help.
 
I have done this many times,finish on Friday if possible most of the time I slice and put in aluminum pan along with some beef broth not much just enough to keep it moist. On Saturday morning put pan or pans in the oven with a delay start say of 3 hours set temp to 250. When you return it should be nice and hot ready to serve.
 
+1 on Anthony's beef broth reheat. Reheating a cooked and refrigerated brisket in foil might end up like pot roast -- too much steaming.
 
Another advantage to advance preparation: If it takes longer than you expected, you won't be standing there, surrounded by hungry people with forks and knives in their hands!

I expect good results on my first try, but not necessarily on schedule.
 
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