Reheating packer briskets

SaltySam

Been a hot minute since I’ve posted in here.  

I’m doing two full packers for an event on Saturday at lunchtime.  I don’t have the capacity to cook both at the same time in the Large, so I plan to cook and reheat.  I’ll probably cook one tonight, and the other Thursday.  

I likely won’t slice them until they’re served Saturday afternoon.  I imagine that would dry it out.  

Anyone willing to QC my plan and provide inputs? 

Smoke till 160
wrap in butcher paper
smoke till 205-ish
rest on countertop (still wrapped) for 2 hrs
remove from butcher paper
wrap tightly in Saran wrap 
fridge until Saturday morning

wrap in additional layer of foil
heat in oven at 275 for 2-3 hours
slice and serve at 11:00

That make sense?  Any pointers?

lkapigian

Sounds like a solid plan to me, I have done brisket over brisket on my large so it is doable , I just use bricks and another grate, foil on the top grate so the drippings don’t wash the bark below, if that’s not an option run with your original plan…. FWIW this is where Sous Vide can really shine with No worries, reheating proteins 

SaltySam

Sous vide is a fantastic idea.  What would be a good bath temp to reheat?  150-160ish?

lkapigian

SaltySam said:

Sous vide is a fantastic idea.  What would be a good bath temp to reheat?  150-160ish?

Yes sir , works like a champ 

Photo Egg

My last couple full briskets I have warmed up at 145 degrees. Photo is a full brisket and a pack of shredded Pulled Pork.
Makes timing the rest of the meal easy. No resting needed out of the Sous Vide. Cut out of vacuum package and slice away. I poured some of the juice from the brisket package over the shredded pork as well. Worked real well.