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Brisket help

post #1 of 9
Thread Starter 

Hey everyone I need some advice. I am going to be smoking a brisket for someone else Easter weekend. I will be smoking it on Saturday and they will be eating it on Sunday. So my question is should I slice it on Saturday or just keep it wrapped whole in foil and all the juice over night? I am used to eating what we smoke the same day. Just don't want it to dry out when they reheat it the next day. All advice is very much appreciated.  Thanks a bunch.

post #2 of 9
IMHO, I would personally keep it whole !! Won't dry out as bad when warming up... I'd keep it in your foil with meat probe still in it & heat er back up that way.. Just my 2 cents, hope it helps !
post #3 of 9
I've never kept it whole before, but I think if you left it wrapped then put it in the fridge and had your friend heat it up in the oven wrapped, then it'd be fine. I would avoid poking, cutting or additional probing until it is ready to be served. That way you don't lose any juices.

I have froze leftover slices before, then put them in the crockpot with a little water and a touch of oil to keep them moist. Those turned out well too.
post #4 of 9
Leave whole, spritz with some apple juice, foil wrap. Reheat in 300 degree oven for 1 to 1 1/2 hours. Probe for tenderness, then slice and serve.
post #5 of 9
Thread Starter 

That is pretty much what I was thinking also. Thanks for the advice fellas.

post #6 of 9

At least down here, good barbecue restaurants never slice brisket before its served.  It goes straight from the cutting board to your plate/butcher paper.  So I vote for leave whole.

post #7 of 9

I'd let it whole - much easier to keep it juicy when you reheat it...

post #8 of 9

That's perfect! It gives the brisket time to reconstitute redistribute the juices and the chill will make slicing it sooooo much easier. Just foil it with a little beef broth mixed with your rub. You will like it Sunday IF you can keep all the tasters fingers away from it.

post #9 of 9
Thread Starter 

Sounds like I will keep it whole and wrapped. Thanks

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