Preparing a Brisket (a day ahead)

[Rip76]

I know I posted this on another thread, but I'd like to know the best way to do this...

I found a nice looking 9.5 lb'er... (Were having other food too).
So what's the best way?

Cook it about 9 to 10 hours @ 225. (Wrap for the last hour?)
Then the next day throw it in the oven for a couple of hours? (Wrapped?)

Or do I just go ahead and smoke it all the way, and just "warm it up" the next day.

Thank you.

 

[Rip76]

ok, maybe not.

 

[hornian]

I did this last year.

Smoke it all the way, and warm it up the next day.

~90 minutes or so in a 200 degree oven should warm it up fine.

 

[Rip76]

Thank you...

Btw, did you leave it wrapped in foil?
And did it come out dry?

 

[hornian]

Yes, kept it in the foil when it went in the fridge and then when it went back in the oven.

No, it was not dry. At all.

 

[libertytxn]

Put a cake pan with half inch of water under the brisket pan, that is on the lower shelf in the oven, and it will retain its moisture better.

 

[hornian]

In reply to:

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[Brisketexan]

Wrap it tightly. If it is sealed, it does not lose moisture. It does not absorb moisture from an outside source. It will have essentially exactly the same H2O content the whole way through.

I smoke mine the day before, and will either finish in the oven that night and reheat the next day (still sealed), or will finish in the oven overnight on a timer, and then just jack the heat back on when it's time to serve at noon or what have you.

It's salted and smoked, and so long as you get the temp up again, you are fine on any germ issues, so no worries there. Plus, it's usually all eaten pretty quickly, so you're good there, too.