gjertsen
Found some matches.
I have an 18 pound packer brisket, and I plan on separating the point from the flat so that it will fit in the Masterbuilt 30” smoker cabinet. I would expect, only because I’ve done about this same size brisket once before, that at 225 the meat will probably take ~12 hours to be done. But I want to fork-pull it, throw a little sauce on it, and make sliders for 12 noon lunch on Saturday, and I don’t care to be up in the wee hours of the morning adding fuel to the smoker.
Would it make better sense to smoke it Friday (a) either keep it warm (or wrapped in a cooler) or (b) cool it completely and somehow reheat it.
Have mercy on a newbie on the forum and give me input on how/when I should attack the 18lb. packer (divided) for a Saturday noon serving time.
Would it make better sense to smoke it Friday (a) either keep it warm (or wrapped in a cooler) or (b) cool it completely and somehow reheat it.
Have mercy on a newbie on the forum and give me input on how/when I should attack the 18lb. packer (divided) for a Saturday noon serving time.