Quote:
Originally Posted by Two Fivenagame
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.
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Great post. This is what I do. I usually prep 11-15 lb brisket the night before. I wake up around 4:30, get smoker started, slap brisket on and go back to bed. I will wake up around and start spritzing/mopping. I pull and wrap brisket at 167, then bring up to 205. Then cooler on towels until dinner time. It can sit in the cooler for hours.