- May 18, 2014
- 16
- 15
So I'm a guy who often has issues with having my smoked meat done when I expect it to be. This time I'm all over it .. do the calc .. 8lb brisket should be 12 hrs .. get started early and .. ya .. two things .. first nevef had a brisket come to temp as quick .. was having problems keeping heat way down but anyway .. .. now hear from guests and they will be delayed ... so best way to re-heat abrisket and keep some semblance of goodness?