Partially cooking a brisket

Discussion in 'Beef' started by smokingunny, Apr 30, 2015.

  1. smokingunny

    smokingunny Meat Mopper

    I've been volunteered to cook a brisket for an event on Sunday. Meal time is 3PM. Is it acceptable to cook it for a few hours in Saturday and then finish on Sunday? I don't want to stay up all night smoking but I don't want to be rushed for time either.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    With all that running up & down through the Danger Zone, I think you'd be better off smoking it to finish, and refrigerate it on Saturday. Then heat it up before serving.

  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    When you start it you may as well finish it. It has to come back up to were you left off,it can be heated with no problem.
  4. smokingunny

    smokingunny Meat Mopper

    That's what I was thinking. I'm just cooking it for someone and I won't be at the event. The last brisket I cooked was 17.25 pounds and it was done in 10.5 hours. They're only having about 10 people so 8-10 pounder should be plenty. I can probably get it done in 6-7 if I manage the fire properly.
  5. Yep,   good advice, I'd cook it all the way the warm it. 


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