This year we are having Christmas dinner with some friends who live about 2-3 hours away. When I asked what I should bring, I was told to bring something I consider "my specialty". This is a group of foodies and the idea is for us to all enjoy the best of what we all make. I have several ideas, but being that I'm the lone Texan in the group, I'd like to smoke a brisket because a) I know everyone would love it, and b) I'm about 99.9% sure no one else would bring that dish.
In the past I've always marinaded it, then dry-rubbed it, and then cooked it in a very slow oven overnight. Then finished it off on the smoker the next day for around 5-6 hours. Since I can't bring my smoker, and since I also don't want to be up all night cooking before a full day of driving and eating, I'm trying to see if I can figure out a way to make this brisket and transport it.
I've heard of many people doing the opposite of what I do; i.e., smoke it first and then finish it in the oven. I thought I might be able to expand on that and smoke it the day before, then finish it in the crockpot overnight. Then transport it well wrapped in towels and a cooler, and either have it ready to eat when we get there, or just turn the crockpot back on to hold it (I'm guessing it's going to be a cook-and-graze kind of day).
Does anyone think this will work? Or does anyone have any other ideas? I'm sure I would have limited use of their kitchen, but this will be a large crowd and I'm sure I won't be the only one wanting to cook, so I don't think having to monopolize the oven for several hours will work, either.
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