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Need some advice - brisket

post #1 of 2
Thread Starter 
My son is graduating high school in 2 weeks and he's asked me to prepare brisket and baby back ribs for the party. Spectacular idea, I love preparing food for large gatherings like this, it's part of who we are as pit masters(in training) in my opinion. Sure the party is in Kansas City, one of the meccas of bbq. To be honest, I'll put most of my food up against almost any restaurant I've tried there. My quandary isn't necessarily about the general prep, my issue is that I'm in central Ohio. 700 mile drive to Kansas City. Oh,and I'll be driving out there with my wife and 4 year old daughter so we'll end up staying the night en route.

I've already determined that the meat will need to be frozen and packed with dry ice in a great cooler for the trip, my question is in regards to when to pull the meat before vacuum sealing it. I'll have access to several grills to finish things off and reheat the meat, just wanted some expert advice on what I'm missing.

If it matters, I'm using a Masterbuilt 40" propane. I'm planning on 12 racks of ribs, 2 packer briskets, and 4 whole pork loins. I'm firing up the smoker this weekend and continuing throughout the week to get everything done. Oh, did I mention I'm taking college some classes and it's finals week so I have PLENTY of time on my hands..... :-)

Thanks!
-Allen
post #2 of 2

I would cook the brisket until its done as normal, then thaw and reheat it in a hotel pan with some beef broth for moisture and tightly covered with foil.

 

The ribs I would also cook until almost done but not sauced.  Thaw and reheat on a grill with sauce.  I would use the 2-2-1 method, but only do the 2-2 before cooling and vacuum sealing.

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