Quick brisket question

[bevocbs]

I am smoking a 13 pound brisket. Because of timing, I will generally have to cook the brisket on Sunday, but won't be eating it until lunch on Tuesday. How is the best way to go about this. Should I pull it off early on Sunday and then reheat/finish it in the oven on Tuesday? Should I fully cook it Sunday and just warm it on Tuesday? Generally, what temperature should I pull it off on Sunday? And what should I do with it when I pull it off? Wrap it? Put in fridge? How will the 2 day delay effect the brisket?

Also, I'm taking the brisket to an event at work, but want to keep a couple pounds for a meal at home. When is the best time to cut it off? Will it be ok to go ahead and cut a chunk off when I pull it off Sunday?

 

[jimmyjazz]

I would cook it completely to 185 F or so and refrigerate. Heat it back up when you want to eat it. I wouldn't go more than 3 days or so before eating it, either, but it doesn't sound like that's an issue.

 

[horninchicago]

There is no such thing as a quick brisket.