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Unread 05-07-2007, 02:34 PM   #8
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Join Date: 04-08-04
Location: Marianna, FL
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You have plenty of food--baring "teenager" surprises.

I also would pre-cook the brisket to done and reheat on the party day.
And, that is simply to reduce the workload on "party day".
Your origonal plan would work fine--pre-cooking just makes it easier to enjoy the day!

"My son is graduating this month and he wants my brisket for the party instead of getting it catered – that’s my boy! I take it as a compliment and have no problem doing it."

Fine and smart youngster you have raised there

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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