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Serving brisket next day

post #1 of 7
Thread Starter 

I just got done smoking a brisket that we're going to serve at a party tomorrow.  I cut a slice and it turned out pretty good (tad dry but I can deal with it), but wondering if I should slice it all tonight or leave it in tact?  What are my options and the pros/cons to them?

post #2 of 7
Interested. Tried this and sliced half - the remaining half was very tough to slice for some reason.
post #3 of 7
Quote:
Originally Posted by jasong View Post
 

I just got done smoking a brisket that we're going to serve at a party tomorrow.  I cut a slice and it turned out pretty good (tad dry but I can deal with it), but wondering if I should slice it all tonight or leave it in tact?  What are my options and the pros/cons to them?

Slice it before warming

Richie

post #4 of 7

I agree, slice day of, shingle the Brisket in a pan, add a couple Cups beef broth, cover and heat in a 325° oven 30 minutes or so to 165 and serve...

 

 

Quote:

Originally Posted by gregor View Post

Interested. Tried this and sliced half - the remaining half was very tough to slice for some reason.

The collagen connective tissue converts into gelatin between the muscle fibers. When chilled, this gelatin protein sets up into a very firm matrix. The meat will be much harder to slice, then when hot, and takes a high temp, 160+/- to melt and for the meat to become tender again...JJ 

post #5 of 7
I always leave my briskets as whole as possible and only cut what I am going to use or serve. Left over brisket gets wrapped tightly in foil. To warm back up, I leave it in the foil and put it back in the oven at about 300 for a couple of hours until it gets up over 160ish and is probe tender again. Slice what I need. Slicing it all at once will cause the sliced end of the meat to oxidize and turn dark grey/brownish. Doesn't affect the flavor, just looks a bit less appetizing.
post #6 of 7

Agree with JC.  Leave unsliced, 2-3 teaspoons of beef broth in the foil wrap if you want it extra moist, and back in the oven.

 

My $0.02.

post #7 of 7

I agree with the above guys...For my family. I figured for a Party, pre-sliced and panned will save you from messing up your Party Clothes, fussing with heating, slicing and plating while you have guests to attend to. Work quickly and cover with plastic pressed to contact the meat and foil over the whole deal. This will keep the meat from oxidizing and can be heated as-is. 325 is not hot enough to melt the plastic wrap..JJ


Edited by Chef JimmyJ - 7/15/16 at 5:55pm
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