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Reply to "Smoked Brisket Ahead of Time"

I did smoke it for 4 hours at 300F starting at 7:30am of the day before.  The internal temperature was around 140F.  I then wrapped it up in foil and cooked it in a 300F oven until the internal temperature of the brisket was 200F.  This was at 3pm of the day prior to eating it.  I then stuck it in the fridge.  The next day, I took out the brisket, opened up the foil and warmed it up slowly at 250F until it was heated through.  This took about 1 1/2 hours.  Brisket was excellent.  Thanks for replying.

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