It looks like you're new here. If you want to get involved, click one of these buttons!
I took today and tomorrow off to start the weekend early. Today is dedicated to... The Cook.
I bought a 17.25 pound packer's cut brisket last night and trimmed, rubbed (Kosher salt, sugar, ground chipotle chili), and refrigerated it overnight. This morning, I've rinsed the meat, injected with port wine, beef broth, Worcestershire sauce, and garlic. Rubbed it with Dizzy Pig Cow Lick Steak Rub.
It's now on the pit over hickory at 225 degrees.
I expect that this will be about a 12 hour cook. Tomorrow we leave for our marina on Lake Michigan where we'll share the meat with friends up there. Transporting it and storing it until the planned party on Sunday isn't a problem. I just plan to throw it into a new brining bag and keep it on ice in a cooler. How do you guys recommend I warm it, though? I'm thinking tin foil wrap on a grill up at the marina for another little while? Should I slice it tonight after it's cooked, or should I keep I whole until after we re-warm it and before we eat it?
Happy Labor Day, folks!