My earlier message got roached, so I thought I would repost and get some ideas. Tim and I had hoped to start a chunk-o-chest on Friday night, but it doesn't seem to be falling into place. Shake is sending me some more of his sauce to serve with the brisket at the eggfest, so I really want to do this.[p]I will have to cook that big ol piece o muscle in 2 stages. Brant and JJ had mentioned this technique. I guess the theory is to finish up the plateau, remove, wrap, and cool (maybe at 170 internal??). Then reheat at the eggfest in a few hours.[p]What is the best temp to finsh up the first part of the cook?? 170?
Can the reheating be done without foil, and still retain moisture??[p]Thanks for any ideas.