Hi everyone! Happy Holidays!
I'm heading to a family party the week after Christmas. I want to get a large Creekstone (hey, it's Christmas!) brisket and smoke it. Since I'm too old to pull an all-nighter and then go to a party, I want to cook it 12 hrs or so before. Does anyone have any experience holding a large, finished brisket at temp for 12 hours? Right now, I'm thinking that after I pull it off the smoker, I re-wrap the butcher paper, add the tallow coating and hold at 195 in my oven. Looking to finish cooking at 12-2am and then serve around 2-5pm.
Would like to hear your thoughts...
I'm heading to a family party the week after Christmas. I want to get a large Creekstone (hey, it's Christmas!) brisket and smoke it. Since I'm too old to pull an all-nighter and then go to a party, I want to cook it 12 hrs or so before. Does anyone have any experience holding a large, finished brisket at temp for 12 hours? Right now, I'm thinking that after I pull it off the smoker, I re-wrap the butcher paper, add the tallow coating and hold at 195 in my oven. Looking to finish cooking at 12-2am and then serve around 2-5pm.
Would like to hear your thoughts...