FF Cory
Well-known member
Fellas I'm gonna do a brisket cook on Saturday for dinner on Sunday night. I have done a couple on my 590 and had great success. I will cook to 165, wrap in paper and finish to 203ish. I want to reheat it for dinner at the fire house on Sunday night. I want to leave it whole in order to slice it there. Thoughts on leaving it in the butcher paper and double wrapping in foil for transport and reheat? Or should I cook to a lesser temp to prevent over cook? Unwrap from the paper and re-wrap with foil for reheat? Thank is advance.