- Joined
- Jan 3, 2014
- Location
- Detroit...
So due to timing issues I'm considering doing a split cook on a 12 lbs brisket cook for Saturday nights fight. Plan would be to hang in the drum for 6 hrs, cool and reheat the next day in my turkey roaster.
Any advice? Am ok cooking to just past the stall and finishing later or should I cook through then cool? How long to reheat and any tips?
Any advice? Am ok cooking to just past the stall and finishing later or should I cook through then cool? How long to reheat and any tips?