I put a 14 lb. brisket on the pit, at about 2:30 a.m.
My intention was to let it cook until about 7:00, at which time I would put a turkey on with it for a couple of hours, or so - long enough to get some good smoke on it, and the look I wanted, before I moved it to the oven to finish at 275.
The turkey (my first to smoke) was a hair over 15 pounds, and from what I read, I thought would take 7 or so hours, since it spent the first 2.5 hours at only 225.
I was surprised to find it had gotten up to temp by noon.
These cooks are for a church function, which won't begin until 6:30, or so.
I had hoped to take it to the church without having to chill it, but since it got done so soon, I put it in a roasting pan, in the fridge.
How should I reheat the turkey?
Should I slice it, and warm it sliced, or warm the whole thing?
Which would cause less drying?
If whole, how hot?
Thanks!
ps the brisket is wrapped, and looks like it is right on track for pulling, resting, slicing and serving, right on time.
My intention was to let it cook until about 7:00, at which time I would put a turkey on with it for a couple of hours, or so - long enough to get some good smoke on it, and the look I wanted, before I moved it to the oven to finish at 275.
The turkey (my first to smoke) was a hair over 15 pounds, and from what I read, I thought would take 7 or so hours, since it spent the first 2.5 hours at only 225.
I was surprised to find it had gotten up to temp by noon.
These cooks are for a church function, which won't begin until 6:30, or so.
I had hoped to take it to the church without having to chill it, but since it got done so soon, I put it in a roasting pan, in the fridge.
How should I reheat the turkey?
Should I slice it, and warm it sliced, or warm the whole thing?
Which would cause less drying?
If whole, how hot?
Thanks!
ps the brisket is wrapped, and looks like it is right on track for pulling, resting, slicing and serving, right on time.
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