I did a 14.5 pound packer brisket and it is now done at 10 AM with Dinner at 5 PM.
Right now, I have it double foiled and triple toweled in a ice chest.
My current plan is to pull it out of the ice chest at 2 PM (after 4 hours) and while still in the foil, place it my oven as low as it will go (between 150 and 200) for the next 3 hours until dinner.
Any suggestions/improvements to this plan would be most appreciated.
-- Mache
Right now, I have it double foiled and triple toweled in a ice chest.
My current plan is to pull it out of the ice chest at 2 PM (after 4 hours) and while still in the foil, place it my oven as low as it will go (between 150 and 200) for the next 3 hours until dinner.
Any suggestions/improvements to this plan would be most appreciated.
-- Mache