So it's time now to move up the smoking chain with the big dogs and smoke my first brisket. I plan on doing this Friday morning. I will be doing a 10lb-12lb brisket. I plan to serve it Sunday at a super bowl party. I'm pressed for time (plus the weather is a factor here in the south). My game plan is to smoke it in my electric brinkman, wrap in foil, and finish in the oven. The reason for this is Friday the temps will be low and the brinkman doesn't always do well at low temps.
Questions:
1. At what temp should I pull the brisket and foil before putting in the oven? I've read cook in oven at 225 till around 180-185 and pull.
2. Since I am reheating and Serving two days later, any concerns? I've heard that when reheating to pour Apple juice in with the brisket.
Any tips would be greatly appreciated. Thanks and smoke on...
Questions:
1. At what temp should I pull the brisket and foil before putting in the oven? I've read cook in oven at 225 till around 180-185 and pull.
2. Since I am reheating and Serving two days later, any concerns? I've heard that when reheating to pour Apple juice in with the brisket.
Any tips would be greatly appreciated. Thanks and smoke on...