or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket Problem
New Posts  All Forums:Forum Nav:

Brisket Problem

post #1 of 7
Thread Starter 

I am cooking brisket for a small party (40 people 6pm Friday). I smoked the 3 - 10 pound briskets last night for 6 hours at 225, then I foiled them up and stuck them in the oven at 225 for 4 more hours (10 hours total). The plan was to cook them 3/4 of the way, fridge them and then warm the back up/finish them friday for the party. When I checked the brisket last night they were done! One of them got up to 210 :( 


They are in the fridge now and I am unsure of my next step. I need to heat them up in order to carve and serve but I don't want to cook them any more. Any suggestions? 

post #2 of 7

You could slice them and heat up the slices until hot or just wrap them and heat up in a 250 degree oven until they reach at least 165 IT.  I reheat pork butts, brisket, and ribs all the time in this manner and they always taste fresh.


Good luck,



post #3 of 7
Thread Starter 

would it make a difference if I carved them while people where in line or if I sliced them beforehand and put the meat in a warming tray. 


My original plan was I would wear my chef coat and slice the briskets while people were in line. It looks kind of cool and I hoped the meat would stay a little juicier. Maybe there are some tricks I dont know about that would help these slightly overdone briskets. 


I am new to making larger quantities ahead of time. 

post #4 of 7
If you have a vacuum sealer you can cook fully, slice and bag with juices (separate fat from juices). To facilitate rapid cooling, only load about 2 to 3 lbs per bag and spread so it is no more than an inch or so thick in the packaging. Place in ice bath to quickly cool and then hold on ice until reheating. Reheat by placing the bags in boiling water for about 20 minutes, until the temp is 165. Then place in a cooler (to keep warm) until serving time. Three lbs per bag is about 12 sandwiches per bag.

You will get moist, juicy brisket out of the bag. Turkey fryers (using water, of course) are ideal for the reheat due to ability to reheat 3 to 4 bags at a time.

Edited by Stanton - 9/20/13 at 7:18pm
post #5 of 7
Thread Starter 

well thanks to everyone that chimed in. I cooked the q ahead of time, sliced it cold the day of the event, added some broth in a pan, heated the meat up on site for about 35 minutes and everyone was really happy. cooking ahead of time, chilling, and reheating will be my go to for any large quantity.

post #6 of 7

I do wish I had that problem.  My problem, no where around my neck of the woods can I find a Brisket.  I asked my neighbour, who works in town about 30 miles north of here, has a co worker who's family runs a butcher shop, he asks this co-worker, who asks his Family, they say they have never heard of such a cut.

post #7 of 7

Never heard of a brisket? Way to go, Canada...:biggrin:


Take the drive over the border to Michigan, we have them here!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket Problem