Overniter

[Paymaster]

Christmas Brisket.
I did this early and will refrigerate until Christmas morning when I'll reheat for my family gathering.
I did a nontypical separation of the point and flat portions in order to get the brisket in my cooker. I will smoke it overnight at 225* with lump charcoal and hickory chunks.
I used my wet rub on it and let it set in it since around noon. Meat is on at 7pm. First pic is my ingredients used in my wet rub. I have done many overnight cooks on the Akorn over the years. I sleep thru the cook easy. I got up at 3 to just check then back to bed. All done at 6:45.

 

[snuffy]

Looks GREAT
Don't know how well I would sleep thought. But then again I don't sleep that much anyway!

 

[IIICrkRepr]

What’s is your technique for warming back up? Tried to reheat a flat in the oven while down in the Keys one time after 2 days in the fridge, came out tasting more like roast beef than brisket.

 

[slow motion]

Looking good sir.

 

[ryork]

Looking good David!!

 

[Paymaster]

What’s is your technique for warming back up? Tried to reheat a flat in the oven while down in the Keys one time after 2 days in the fridge, came out tasting more like roast beef than brisket.

I plan to reheat in the oven in a little bit of beef broth. Hopefully the rub will enhance the flavor beyond a beef roast taste. But the star of this show will be the burnt ends. They will get a bath in.my BBQ sauce and reheated on the Akorn while a fattie cooks.