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Unread 04-07-2010, 09:11 AM   #9
somebody shut me the fark up.

bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS
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I agree with the above, plan it to be done a couple hours early, then wrap and put in a warm cooler until you serve. I find brisket to really only be good that day it comes off the smoker. It loses some quality afterwards, and maybe after all these years of eating it I'm burnt out to the point I don't want to eat it unless it's fresh. Because of that, I wouldn't want to chill and reheat, but there's nothing wrong with doing that, many people do and love it.
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