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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I used to fear the dinner time vs good BBQ takes what it takes paradox. Until I discovered a little trick...
Invest in a cooler large enough to fit a slab of meat wrapped in butcher paper and towels. Not too big.
I once finished a whole brisket around 1pm with dinner planned for 6. Wrapped it up and kept it in a cooler for the afternoon. When I took it out 4-5 hours later, it was still a hot juicy slab of mouth watering sex on a plate..... that's actually what my guests called it.