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Smoked Brisket Ahead of Time

Hello,

Not sure if anyone can help me on this, but here goes.  I have to do a smoked brisket the day before eating it.  So, I'm wondering if I should (a) smoke it 170ish, take it off, cool and then wrap and cook the next day to 205 or (b) cook it all the way through the way I would normally cook a brisket and then just reheat the next day.  Thoughts?  Thanks.

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