Quote:
Originally Posted by Leeman4Gilmour
I've only tried brisket once and it didn't work out well at all. I had to pull it way too early in order to get supper on the table at a reasonable time. How do you plan dinner (especially a big crowd) when cook times can vary by up to 4 hours? Do you have to cook one day and serve the next?
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You plan for it to be done around noon or 1 pm and leave it wrapped longer if needed. You don’t do brisket for dinner and have to cut it short to meet dinner time.