another brisket ?

Franklin7x57 · Joined: 12 Dec 2009 Posts: 11

I looking to take a brisket to hunting camp this Fall and don't want it to be dry. I'm thinking smoke it like I normally do, but take it off about 165-180 degrees. Freeze it with some juices.
Then thaw it and put in the oven at lunch time on 250 or so to be ready to eat at dark.
Anybody done something like this, tips? I'll do a trial run first.

biker.chef · Posted: Mon Apr 03 17 9:16 pm Post subject:

First I would move this (repost) in the General BBQ forum.

FWIW
I think your plan will work. I would completely cook the biscuit. Freeze it with some beef stock.
When serving let the biscuit thaw then warm in oven.
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avengethis · Joined: 19 Mar 2016 Posts: 8

I usually cook mine fully and the toss it in a food saver to maintain juices. I then reheat it in a pot of boiling water still in the food saver bag. Cut it open and its like it just came off the grill/smoker.

Franklin7x57 · Joined: 12 Dec 2009 Posts: 11

Thanks