J
joeysmac
Guest
So I have a 16# Brisket that I was expecting to take 16-24 hours, so I slapped it on about 10:00 last night and the UDS ran about 240* all night long. I got up about 4:00 and the brisket was already 160*. The drum was 225* on the nose. At about 9:00 it was 190, so I took it off and wrapped it in foil/towels/cooler. Sooo NOW WHAT? It's supposed to be dinner! :doh:
Should I:
1. Leave it in the cooler as is and warm it back up when I slice it (if it needs it)?
2. Go ahead and put it in an oven on "warm" (170*) until dinner?
3. Slice it and then put it in an oven on "warm" (170*) until dinner?
4. Slice it and stick it in the fridge and just warm it back up when it's time to eat?
I just don't want it to dry out...thanks a ton for your help!!!!!
Should I:
1. Leave it in the cooler as is and warm it back up when I slice it (if it needs it)?
2. Go ahead and put it in an oven on "warm" (170*) until dinner?
3. Slice it and then put it in an oven on "warm" (170*) until dinner?
4. Slice it and stick it in the fridge and just warm it back up when it's time to eat?
I just don't want it to dry out...thanks a ton for your help!!!!!
