Making brisket early

GreenEggsAndDave

I have a 10lb brisket, which I anticipate will take 12 hours or  more.  And I’d like to eat around 3pm.   I see my options as
1. Start it at 10pm the night before and check/ finish in the morning (hopefully done by 3) - how do i keep warm if done early.
2. Cook the day before from 7am to done- refrigerate and reheat to serve, in which case what’s the best way to reheat
3. partially cook the day before (8 hours maybe) and finish day of, is this even an option?
4. Other opinions?

 Also can I freeze leftover brisket?

Matt86m

1. You can wrap it in a towel and put it in a cooler for up to 3-4 hours. Or as some say make sure its 140* internal temp when you go to serve.

2. Reheat in Sous Vide (zip lock bag or vacuum pack and reheat in water)

3. Never done that before 

4. Smoke and finish in the oven

Yes, you can freeze brisket. I have made burnt ends, chop it up for tacos, brisket hash for breakfast, most anything you would do frozen or not. 

GreenEggsAndDave

1.  Can I put i in. Oven instead of cooler ( off)
2.  Don’t think I can fit a 10lb into a pot of water for sous vide... thoughts on oven heating, how long and temp?
3.  I don’t really think it would work
 4.  Is oven finish to keep or from getting too smoky?  What’s the ratio of time per bge and oven, same temp?

 Thanks!

Mattman3969

Fire the egg around 5 the night before let it settle 250ish till 10, put brisket on, go to sleep then wake up and check said brisket. This should give you about 3hrs of cushion if your timing is correct then you can FTC and if it runs a little long you have some time to push it along.  

Good luck with your cook and just remember in the famous words of @lousubcap “the friggin cow drives the cook”. 

Raymont

I have done the cook before (days) and sous vide and works great. Once cooked, cool, cut into sizes that will fit in the SV bags, seal and back to fridge.  Day of cooking: In a cooler (or large pot), Sous vide to ~150 degrees and after a hour or two, slice and serve. maybe not quite as good as fresh but still pretty solid when you have to travel and serve without your egg.