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smoking a brisket a day early - Page 2

post #21 of 24

Was that one of those "free" prime ribs?

post #22 of 24
Quote:
Originally Posted by alelover View Post

Was that one of those "free" prime ribs?


No---The ones I got for FREE I had cut into one inch thick steaks at Giant.

My Prime Ribs were $5.99.

 

 

Bear

 

post #23 of 24

Beautiful.  Nicely done.

post #24 of 24

At my brothers bbq joint they like to present their brisket sliced.  I'm not an expert, so all I can tell you is what I observed. 

 

Once finished smoking, the briskets are allowed to rest for about an hour and then placed in the walk-in cooler overnight.  The next morning they double wrap them in plastic and the briskets are set to go . . . either to remain in the cooler until needed or placed on a baking pan in the oven to be brought back up to serving temperature before being placed in a food warmer when the restaurant opens.

 

It's important that you have the brisket on a stiff tray during the process.  The plastic wrap never comes off until ready to carve.  It will help the meat retain it's juices.

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