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Cutting a brisket 1 day after smoking it.

post #1 of 11
Thread Starter 

Hello Everyone. I am smoking a 10 lb brisket on Sunday, but not serving it till Monday. My question is, do I leave it till Monday before cutting in slices? Thanks!!

post #2 of 11

Brisket is thin enough that it will cool quickly so you can cool it whole if you wish. Slice it, shingle it in a pan with Au Jus and reheat in a 325°F oven, covered, to 165°F. Give this a try...JJ

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

 

post #3 of 11
In my opinion, it tastes better the day after. I'll usually cut it and serve the next day. You'll be fine and it won't dry out.
post #4 of 11

You could go another way also... if you have a vacum sealer , you could cut,package and seal the cuts. When youn get ready to prepare it you can heatr by boiling ;  it taste as ifitcan right off the grill. Use JJ's recipe to embelish it and you'll be amaised :biggrin:.

 

Just an idea, I've sealed and heated this way and it was great.

 

Stan

post #5 of 11
Thread Starter 

Thanks and I agree!!!

post #6 of 11
Thread Starter 

I love you idea!! Thanks!!

post #7 of 11
Thread Starter 

Thank you!!!

post #8 of 11

The last brisket I did. It reached my IT temp around 10:30 pm on a Saturday.  I wrapped it in foil and put it in a cooler packed with bath towels and went to bed. I didn't take it out to slice till noon or 1 pm the next day.  The thing was still almost too hot to handle to slice and was the best/juiciest/most tender brisket I have done in several years.  

post #9 of 11
Thread Starter 

That is what I am going to do. I smoke the brisket until the internal temp reaches 165, then I wrap in in foil with beef brooth and cover the top with butter, then let it get to 200. I do like your idea of keeping it in the cooler overnight. I then use the brooth and butter mix as a au jus per say.....Thanks again!!

post #10 of 11
Quote:
Originally Posted by animal54 View Post
 

That is what I am going to do. I smoke the brisket until the internal temp reaches 165, then I wrap in in foil with beef brooth and cover the top with butter, then let it get to 200. I do like your idea of keeping it in the cooler overnight. I then use the brooth and butter mix as a au jus per say.....Thanks again!!

 

Just be careful with throwing it in a cooler overnight.  Not all coolers will hold the temp as well.  Would be a crying shame if you opened the cooler to find that your Brisket had spent the previous 7 hours under 140 degrees.

post #11 of 11

I've done the foil/towel/ice chest thing but I don't like the way the meat just stews there. I like a nice crunchy bark from the rub I put on so I let mine cool wrapped in foil but with the top not folded down till I put it in the fridge. Take it out the next day and into the oven with the foil unfolded on top and let it get heated on about 275 or so

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