Looking for some feedback on a brisket plan for an upcoming trip. I want to cook a brisket for my family while we’re on vacation, but I’d like to do most of the heavy lifting at home before we leave.
Here’s the plan:
Smoke a full brisket on my 22” Weber kettle (Kingsford briquettes + mix of hickory and apple wood). Run it around 220–250 until it hits ~160 internal (figure 6–8 hours). Pull it, wrap tight (plastic wrap + foil), and put it in the fridge for about 3 days.
Then once we get to the rental, finish it in the oven at 220 until it hits ~205. In my head, this lets me get all the smoke and bark done at home and just finish/render everything in the oven later.
Couple questions:
-Anyone done something similar with good results?
-Any issues with texture, dryness, or the bark getting weird after sitting that long?
-Better off freezing it vs fridge for 2–3 days?
-Anything you’d tweak in this plan?
Trying to avoid serving a dry/tough brisket to the family on vacation.