Brisket done early... Need quick advice!

worktogthr

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• Jul 4, 2015

• #1

Smoking a 12 pound packer in the pit barrel overnight with a 10 pound butt. As I feared the flat of the brisket which was very thin (should have shopped more carefully) was done around 8 this morning. We are probably not eating until 4 this afternoon. I have foil towel coolered meat before, but 8 hours seems look pushing it for a skinny piece of flat. The brisket point which I separated and put back on the smoker has about 5 degrees (depending on tenderness off course) to go and the butt is at 181. I plan to cooler the brisket point as well when it's done. The butt will probably need a few more hours. And then get coolered as well. Am I doomed to reheat it? I have never had good results when I had to. Thanks all and happy fourth!!

 

harleybike

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Jun 4, 2015

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• Jul 4, 2015

• #2

I'm in the same pickle worktogthr. I just posted on my "first brisket" thread. 16 pounds of flat and I am at 181 IT already after 8 hours at 230. Waiting to hear some advice for 4pm dinner. Happy 4th. [emoji]127878[/emoji][emoji]127878[/emoji]

 

Last edited: Jul 4, 2015

worktogthr

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• Jul 4, 2015

• #3

Harleybike said:

I'm in the same pickle worktogthr. I just posted on my "first brisket" thread. 16 ponds of flat and I am at181 IT already after 8 hours at 230. Waiting to hear some advice for 4pm dinner. Happy 4th. [emoji]127878[/emoji][emoji]127878[/emoji]

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This is a tough pickle to be in. I decided to make burnt ends from the point because those reheat well. I could just toss them in a foil pan on my brother in laws grill to warm them trough. Point had enough fat that it should be an issue. Not sure what the hell I am going to do with the flat.

 

txsmokeandbrew

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• Jul 4, 2015

• #4

Did you figure it out. I normally lower the temperature for 2-3 hours with a water pan under it with some apple juice to keep the moisture. However this 19 lb packer has been on since 5 yesterday and I am fighting the stall now

 

worktogthr

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• Jul 4, 2015

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I have had the flat in the cooler since 8 this morning so around 11:30 I am going to have to slice it and figure out the best way to reheat it later at my brother in laws house

 

harleybike

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Jun 4, 2015

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S/E Michigan~~Metro Detroit

• Jul 4, 2015

• #6

I lowered my cook to 200 to slow it down, no increased in IT at 200 for the last 2 hours, I have since raised the temp to 210 and may bump it to 220 if I see no increase in IT in the net half hour.

 

txsmokeandbrew

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• Jul 4, 2015

• #7

worktogthr said:

I have had the flat in the cooler since 8 this morning so around 11:30 I am going to have to slice it and figure out the best way to reheat it later at my brother in laws house

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If possible you should leave it whole and reheat it whole. That will keep the moisture that is left inside. Then just put it in the oven or on his smoker at 250 for an hour or so and boom your good to go

 

aggie94

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Jan 31, 2014

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• Jul 4, 2015

• #8

Agree with TXsmoke, don't cut it, keep it whole, will be much easier to reheat if necessary.  At the bbq restaurants here (at least the good ones) they don't slice the brisket till they put it on your plate, keeps it from drying out.  I've had good luck reheating whole briskets.  If you have the flat in the cooler is it wrapped in foil?  If so, you can just put it in the oven when you get where you're going and warm it back up. 

 

Last edited: Jul 4, 2015

worktogthr

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• Jul 4, 2015

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Aggie94 said:

Agree with TXsmoke, don't cut it, keep it whole, will be much easier to reheat if necessary.  At the bbq restaurants here (at least the good ones) they don't slice the brisket till they put it on your plate, keeps it from drying out.  I've had good luck reheating whole briskets.  If you have the flat in the cooler is it wrapped in foil?  If so, you can just put it in the oven when you get where you're going and warm it back up. 

Click to expand...

TXsmokeandbrew said:

If possible you should leave it whole and reheat it whole. That will keep the moisture that is left inside. Then just put it in the oven or on his smoker at 250 for an hour or so and boom your good to go

Click to expand...

Never did think of reheating it whole. Problem is my brother in laws house has a really small oven that might be being used at the time. I once sliced, Vaccuum sealed, cut a little slit in the top and gently reheat in the microwave. Might be my best option to not get in everyone's way

 

aggie94

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• Jul 4, 2015

• #10

Your brisket should be the main course so it should have priority in the oven, everything else is just "sides".  I wouldn't let a microwave get anywhere near a brisket I smoked.  Does he have an outdoor grill you could warm it on? 

 

worktogthr

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• Jul 5, 2015

• #11

Well I ended up having access to the oven so I put the sliced brisket in a tray with some beef broth and it came out pretty good. Nothing like fresh out of the cooler but good none the less. Served some burnt ends as an app and they were a hit. Thanks for everyone's help!

image.jpg

• worktogthr
• Jul 5, 2015

 

aggie94

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• Jul 5, 2015

• #12

Your picture makes me very hungry.  Those burnt ends and a piece of toast would make a great breakfast!

 

Last edited: Jul 5, 2015