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Sunday brisket qview for those unable to smoke

post #1 of 14
Thread Starter 
Having folks over for Sunday brisket.

Rubbed down Friday night. 10.25# packer


On the smoker at noon Saturday


The fire is oak and cherry.
post #2 of 14

Oak and cherry sounds like a good mix. Folks are always around here just in case..... but you are off to an excellent start!

 

Biggest thing with a brisket, "Patience"!

 

Have fun, not too much rehydrating fluids (for the cook), and enjoy that smoke.

post #3 of 14
Thread Starter 
7 hours in. Temps coming up a lot faster than expected.



The sausage and onions were for dinner.
post #4 of 14

That is a beautiful brisket!

post #5 of 14

Looks great....got a shot of it sliced?

 

Kat

post #6 of 14
Thread Starter 
It is actually for tomorrow. 😟 I was anticipating a 18 to 20 hour cook with a good rest for an late lunch/early dinner. She cook way faster than I expected. Hit 190 at 8 hours. Cooker temps ran 210-240. 😱

Was planning to do a smoker apple crisp for desert tomorrow so will probably just through the brisket on again to warm up. Then slice.
post #7 of 14

Only way I know to cook a brisket for guests, the day before! Most excellent man.

post #8 of 14
Thread Starter 
When heating it up in the morning is was thinking to take it up to 140-150ish. Let it set for 30 or so then slice?
post #9 of 14

Don't heat it too long, you'll dry it out.

post #10 of 14
Thread Starter 
Any suggestions on the warm up Foamheart? I don't want to slice and heat. That is a sure fire way to dry out. Was thinking 140 due to the 4/140 rule.
post #11 of 14
Quote:
Originally Posted by TBJOEBBQ ss View Post

Any suggestions on the warm up Foamheart? I don't want to slice and heat. That is a sure fire way to dry out. Was thinking 140 due to the 4/140 rule.


Not answering for Foamheart, but when I'm in your situation I rewarm by steaming. Put the brisket on a rack in a roasting pan, add around 1" boiling water to the pan, tightly cover with foil, then into an oven pre-heated to 200F. Monitor your IT to 165F. Slice and serve immediately or FTC the brisket and serve a little later. I normally do the latter.

post #12 of 14

Does not matter so much to me. If I know I am re-heating I wrap it in a foiled pan which I have put in a small amount of liquid. Beef broth, lea & Perins and some original rub or maybe some thinned sauce if the brisket is built that way. Not alot just enough for moisture.

 

I usually will reheat in the oven, my oven will cook as low as 175 degrees. But if I need the oven, the smoker/pit is always available. You don't need to get it hot, just warm it because brisket hot is a pain in the derriere to slice.

 

People will not realize its not hot and they will like it better when able to taste the meat without removing a layer of hide off their tongues. Other countries know this better than we in the US because they have not trained their mouth on hot fast foods. Seriously think on it, do you normally like that cold hamburger or fried chicken or burrito? Its because the heat hides some of that taste.

 

Warmed not hot, and let 'em know why, because as a pitmaster to get food to taste this good you have to wait for the meat to tell you when ITS ready. And you are smart enough to know that.

post #13 of 14

Yep.  What Foam said.  I often cook my brisket the day before. Especially on holidays because so much is going on. 

Here is what works for me:

Double wrap you brisket in foil with a cup of apple juice. Put it on a  cookie sheet and put it in the oven at 250 for about 2 hours. Take it out and let it sit for 30 minutes before you carve. 

BTW  COLD pizza for breakfast. 

Brian

 

Gumbo. Been there. Done that. 

post #14 of 14
Thread Starter 
Ok so here is the final sliced pic. Everything turned out ok. Not the best brisket I have made, however the guests all thought it was wonderful. Plus the left overs will make awesome brisket philly's.

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