ChadVKealey
TVWBB Pro
I've got a 12 pound brisket (split into flat and point) on my pseudo-WSM (Weber 18" kettle with a Cajun Bandit stacker) today for tomorrow's dinner. Given the weather here in eastern PA (high of 17 with 20-30 MPH winds), I was planning to smoke them to about 170, then finish in the oven. I've done this before for serving the same day, but never for later.
So, which would be a better approach:
So, which would be a better approach:
- cook it to completion today, then chill and reheat tomorrow?
- pull it at "wrapping temp" (170-ish), then chill and cook to completion tomorrow?