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Brisket for the future

post #1 of 5
Thread Starter 

I'm smoking a brisket today and through the night, but won't be serving it until Friday evening.  What is the best way to store this thing so it doesn't dry out.  I was planning in reheating in a crock pot and then serve.  Should I wait until Friday to slice and make burnt ends?  I was thinking pull it from the smoker, spray with some mop sauce, wrap tightly in plastic wrap and send to the refrigerator.  Should I let it rest in a towel prior to wrapping?

post #2 of 5
Quote:
Originally Posted by Smokincoalkracker View Post

I'm smoking a brisket today and through the night, but won't be serving it until Friday evening.  What is the best way to store this thing so it doesn't dry out.  Ziplock bags or anything air-tight.  You can either freeze or refrigerate until Friday.

 

I was planning in reheating in a crock pot and then serve.  IMHO, the oven at 350* would be better so you don't linger in the danger zone (40-140*) too long.  Add a small amount of moisture -- 2-4 Tbsp. apple juice.  Then you could move to the crock pot to keep warm &/or serve.

 

Should I wait until Friday to slice and make burnt ends?  Not sure on this one.  I would probably finish the burnt ends before refrigeration then reheat Friday. 

 

I was thinking pull it from the smoker, spray with some mop sauce, wrap tightly in plastic wrap (I use foil) and send to the refrigerator (after resting a minimum of 1 hour wrapped in the same foil to re-absorb juices/moisture).  

 

Should I let it rest in a towel prior to wrapping?  Not necessary b/c you are essentially cooling for refrigeration, not keeping it warm for imminent serving.



 

post #3 of 5

Sounds like James has you covered.

post #4 of 5
Thread Starter 

Thank you

post #5 of 5
Quote:
Originally Posted by Smokincoalkracker View Post

Thank you


Your welcome!  Don't forget the Q-view!  We'll be waiting...

 

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