brisket cooking question...2 stages?

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jason ochs

Newbie
Original poster
Dec 11, 2015
6
10
I am getting ready to cook a brisket (2 actually) for a work luncheon. I have never had a problem with cooking brisket in the past...even 2 at a time, but this time, it is during the week and I do not have the time needed to get it done right. So, my question is...can I smoke it/them earlier (sunday) for 4-6 hours and finish them (tuesday) in the oven (wrapped in fiol) and then take to work wednesday morning and place in heated oven (150 degrees) till lunch time.?

Please help! and if you need more info about my situation, just ask!!!
 
Jason, I can't answer your question about partially cooking them Sunday and finishing them on tuesday. There are a lot of guys on here more qualified than me to answer that. What I can tell you is that you can completely cook them on Saturday or sunday, vac seal them if you have one, and reheat them for the office function. The vac seal package can be put in a pot of hot water, not boiling but very hot, to reheat. It will taste like it just came off the smoker.

Smoke it up.
William
 
Howdy Jason.

What you are thinking about could be potential dangerous. Not wise to hold partially cooked meat that long in my opinion. 

I'd go for completely cooking the brisket at one time and then refrigerating it  before the party. 

To make your life easier you could begin the cook in your smoker for say 5 hours, then finish it in the oven to 200 IT.  Wrap it well and it should be good in your fridge for 2 days.  But I wouldn't push it longer than that. 

We have a number of professional chefs and food safety authorities on this site.  Let hope they read this and give you a more professional opinion. 

Brian 
 
Thats one of the things I was worried about. Didn't know if it could or should be done like that. I cant cool it quick enough to keep bacteria out and cant reheat it enough to kill off bacteria. I certainly dont want to make anyone sick. I'll just suck it up and do it the way I've always done it. it's just going to be tougher on me, but I'll manage. Thanks for the reply!
 
If you have or have access to a vacuum sealer, then what I would do is smoke the briskets all the way on Sunday.  Let them cool as normal and then vacuum seal them and put them in the fridge.  On Weds, submerge them in a large pot of water and put in a 250 degree oven for 3 hours.  Brisket reheats really well that way - I have a big chunk of flat in a pot in the oven right now . . .
 
I tried a 2-stage brisket cook over the weekend. I cooked Friday for about 6/7 hours, the temp was about 175 when I pulled it. my thought was to get it past the stall. I then wrapped well in heavy-duty foil, set it on the counter to cool for an hour or so, then put it in the fridge overnight. I put the foil-wrapped Brisket in the oven @ 250 and cooked to 202. It was very good. I am relatively new to smoking, so not sure if it was dumb luck but it worked well.

I tried this experiment because I want a stick burner, but I am not sure I want to babysit a stick burner overnight. I would love to hear comments and feedback. Thanks!
 
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