Christmas Brisket: forced to try new

[Rambo]

It’s supposed to rain all night tonight and until after noon on Sunday. I’m going to smoke the brisket today for 6 hours and then KAM Pan in the oven until it’s probing soft, hopefully around 195 Internal. I’m going to let it rest until it drops to 140 and then vacuum seal and place in the refrigerator until Monday morning and then heat in the pan, in the oven until I get it back up to about 160.Then, about 10:30 Monday morning have to travel about 15 miles to serve at 11:30. I hope this works. Anyone with experience doing such a thing please advise Do’s and Dont’s.

[Rambo]

Waiting on it to turn blue

[Rambo]

Finally blue smoke, dang it took a while

[Rambo]

Ready to Pit

[bowhnter]

I’m just thinking out loud here. After it rests, drops to 140 and you vac seal it, should you drop it into an ice bath to cool quicker before putting into the fridge?

[Rambo]

I’m just thinking out loud here. After it rests, drops to 140 and you vac seal it, should you drop it into an ice bath to cool quicker before putting into the fridge?

That’s a great idea, thanks

[Rambo]

Like Blanching Peas

[OldUsedParts]

[Rambo]

Off the Pit ; into the KAM Pan

[bowhnter]

Sounds like a plan comin together.

[tex_toby]

You got this - going to be some happy folks! Merry Christmas!

[Rambo]

Sounds like a plan comin together.

KAM Pan at 195, pulled. Let it cool and then seal and plunge into ice bath

[Rambo]

Going into ice bath

[bowhnter]

That looks good! They’re gonna love it!

[Rambo]

And, as predicted, it rained all night and is still raining so this was my only option