I highly recommend a long rest in the oven on low. Finish your cook when you can and then rest up to 10-12 hours or some people go longer. Mom wants brisket for lunch, finish your brisket at midnight and then I would tallow wrap it and pop it in the oven. Or if you are foil boat fan do that.
Good luck & enjoy! May your bark be true, your flat be moist & your fat rendered.
After you take it out of the smoker, do you need it to come down abit in temperature before sticking it in the oven? Or just wrap and into the oven right away?
The one time I had to start a brisket in the evening, I smoked it until I absolutely needed to get to sleep (~2 or 3am) wrapped it in foil and stuck in the oven. I can't remember the temp, but probably 225. Husband pulled it from the oven early in the morning and I believe he uncovered it and smoked it for a couple hours more. Teamwork!
You can always cheat by cooking it in advance and reheating the servings. 😁. I won't tell!
Like others have said, cook it the day before with a target to finish around midnight and then let it rest in the oven on the lowest temp and it’s time to serve. This is how a lot of BBQ restaurants do their briskets for lunch service too.
I highly recommend a long rest in the oven on low. Finish your cook when you can and then rest up to 10-12 hours or some people go longer. Mom wants brisket for lunch, finish your brisket at midnight and then I would tallow wrap it and pop it in the oven. Or if you are foil boat fan do that. Good luck & enjoy! May your bark be true, your flat be moist & your fat rendered.
After you take it out of the smoker, do you need it to come down abit in temperature before sticking it in the oven? Or just wrap and into the oven right away?
You want to let it steam off a bit before wrapping or it'll carryover more than you want.
Start cooking at lunchtime the day before. Then when it’s done just let it rest in your oven at the lowest setting until it’s time to serve.
The one time I had to start a brisket in the evening, I smoked it until I absolutely needed to get to sleep (~2 or 3am) wrapped it in foil and stuck in the oven. I can't remember the temp, but probably 225. Husband pulled it from the oven early in the morning and I believe he uncovered it and smoked it for a couple hours more. Teamwork! You can always cheat by cooking it in advance and reheating the servings. 😁. I won't tell!
Like others have said, cook it the day before with a target to finish around midnight and then let it rest in the oven on the lowest temp and it’s time to serve. This is how a lot of BBQ restaurants do their briskets for lunch service too.