Q: Howdy Doc BBQ!
Got your book, and I’d like to do your big time brisket. Here’s the fix I’m in. It’s for the throwdown we’re gonna have after my little girl’s first communion, so we’ll be eating at about 3-4 pm. I’m gonna be gone from 10 am or so until 1 pm, so is there any way of not having to be up all night? I have a Brinkman barrel-type smoker, and I usually have to add wood about every hour to maintain 220 F. or so. Any ideas? Thanks!
A: Hi Paul,
There’s no magical solution. You can cook it ahead and reheat it on the day of the party and it will be OK. BBQ is always best fresh but sometimes it just isn’t possible. I’d reheat it whole at 325 wrapped in foil and slice it right before serving.