lcbateman3
is Blowin Smoke!
- Joined
- Feb 24, 2010
- Location
- Durham, NC
Hey guys,
Long time since I've posted, but I've been lurking around :biggrin1:
Question for y'all.
I need to cook some briskets for a friends event. Cooking four of them.
Due to logistics of where it is at, cooking on site is not an option. Well, not a long cook anyways.
I've talked to some people and read some things on here about cooking the brisket whole and reheating it.
So my question to the y'all is the following:
1. One school of thought is to par cook. IE: Cook to wrapping temp 160-170, the wrap and cool down. Finish cooking on site (I will have about six hours on site that I can cook). From a cold start after cooking how long would it take to warm and finish cooking? I'm thinking five-six hours at least running 275 on the cooker I will have there. ( I am cooking chicken on site for them as well as throwing a few pans of mac and cheese).
2. Another school of thought is to cook the entire brisket to doneness. Wrap and quick cool, then warm up on site. This technically should be the shorter route since the meat is completely done but just needs to be warmed. Looking at the same cooker at roughly the same temp.
In either case, would you go on and separate the point from the flat when wrapping?
Thanks for your thoughts and answers!
Long time since I've posted, but I've been lurking around :biggrin1:
Question for y'all.
I need to cook some briskets for a friends event. Cooking four of them.
Due to logistics of where it is at, cooking on site is not an option. Well, not a long cook anyways.
I've talked to some people and read some things on here about cooking the brisket whole and reheating it.
So my question to the y'all is the following:
1. One school of thought is to par cook. IE: Cook to wrapping temp 160-170, the wrap and cool down. Finish cooking on site (I will have about six hours on site that I can cook). From a cold start after cooking how long would it take to warm and finish cooking? I'm thinking five-six hours at least running 275 on the cooker I will have there. ( I am cooking chicken on site for them as well as throwing a few pans of mac and cheese).
2. Another school of thought is to cook the entire brisket to doneness. Wrap and quick cool, then warm up on site. This technically should be the shorter route since the meat is completely done but just needs to be warmed. Looking at the same cooker at roughly the same temp.
In either case, would you go on and separate the point from the flat when wrapping?
Thanks for your thoughts and answers!