Ok I told my buddies that I was going to bring a 12 lb brisket on our snowmobile trip next weekend. My plan is to put brisket on my large BGE this weekend to smoke it. Then I will wrap the brisket in foil and the plan is to reheat it about 4 days later when we get to the cabin. To what temp should I smoke the brisket if I am going to be reheating it? Any tips to keep the brisket juicy? How about reheating the brisket in the oven....what temp and how long? Oh yeah...I will be reheating the brisket at a elevation of 8200 feet so I will have to adjust cooking time for that also! :woohoo:
I did a 8 lb brisket this weekend, I had it on the egg for 15 hours and I pulled it off when the meat in the thicker part of the brisket reached 195. Once I pulled it off the egg I double wrapped in foil and then wrapped in a small blanket and placed it in the fridge for two hours. I thought I had done everything right but the brisket seemed dry and slightly tough. I cooked with a dome temp of 250, maybe I should have tried something closer to 200 and pulled the meat off when it hit 185. I don't know!