Tkruse
Knows what a fatty is.
- Joined
- Dec 11, 2016
- Location
- Jurupa valley, ca
I'm having people over on Sunday for a party and want to make a brisket. Planning on eating around 3pm. Any suggestions if I want to cook the brisket on Saturday afternoon/evening and serve on Sunday? If I plan the brisket to be done around 11ish pm on Saturday, let cool to around 145 then put it in the over set at 140, think it would be ok to serve 15 hrs later on 3pm Sunday? I'm looking for the best result on cooking it Saturday but not serving until Sunday. Any suggestions?
I've had very good experience holding for 5-7 hrs in a cooler but have no experience with an extended hold time or over hold.
All opinions/suggestions are greatly appreciated. Thanks in advance!
I've had very good experience holding for 5-7 hrs in a cooler but have no experience with an extended hold time or over hold.
All opinions/suggestions are greatly appreciated. Thanks in advance!