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Brisket help!!!

post #1 of 13
Thread Starter 
I'm cooking a 10# brisket and 4# pork loin for mothers day.

I want to smoke the brisket the day before, should I slice it the day before and reheat the sliced/pulled meat? Or should I reheat then slice "on mothers day".

thanks in advance to the BBQ board on the net! PDT_Armataz_01_37.gif
post #2 of 13
The longer you can go before slicing any meat after cooking, the more incorporated the juices will be.
post #3 of 13
Thread Starter 
I want to smoke it tomorrow night, have done midday sat. So I could thro it in the oven to heat on sunday morning? I was going to heat in the oven at about 250 for 3 hours wrapped in foil.

I'm guessing here as I usually eat on the day of.
post #4 of 13
I would smoke the brisket until it hits 180. I smoke mine for 4-6 hrs then wrap in foil until I hit my temp. Then on Mothers Day a few hrs before you serve your meal, put the brisket in the oven at 200 degrees. Take the brisket out at 200 and let it rest for 15 min or so then slice thinly aginst the grain.

Also remember to marinade the meat the night before and make a wet mop for your smoke.


post #5 of 13
or spritz with a combo of captains and apple juice or cherry juice......
post #6 of 13
Thread Starter 
gonna take a lot longer than a few hours to hit 200, if I put that puppy in the fridge over night saturday.

My family loves my brisket, just looking for the best way to reheat on mothers day.

I'm going to have to put it in the fridge saturday night. Whats the best way to reheat and slice???

I dont thik I want to reheat it all the way to 200. I was thinking 150 or 160??
post #7 of 13
Reheat it in the oven at 250 and take the internal to 160 is what I would do taking into account keeping it moist as you can, i.e. Apple Juice mop or spritz.

Then, once it's reheated, slice it.
post #8 of 13
I wouldn't think you have to bring it to 200 again. It's cooked through. I think 160 is enough. Just my 2 cents.
post #9 of 13
Maybe keeping the brisket whole is better, but I have sliced then stored, then double wrapped in foil (THAWED), then heated in a 300* oven for 1 hour without a therm. Came out great every time.
post #10 of 13
Thread Starter 
Still no definite plan here.

Looks like I'll smoke it tonight and tomorrow morning. Foil it at 170, bring it up to 200. Straight to the fridge, dont want it getting much higher than 200.

Sunday morning, in the oven at 250. Spray with apple juice and reheat for in foil gonna bring it up to 170.

I can be swayed from this plan
post #11 of 13
Are you pulling it or slicing it?

If you're pulling it, then take it to 200-205 but if you're planning on slicing it, take it to 185.

Here's a brisket thread that may help a bit: http://www.smokingmeatforums.com/for...ad.php?t=14764
post #12 of 13
Thread Starter 
usually slice the flat and pull the point.

I'm going to leave to point on all day saturday and make some burnt ends. My absolute fav BBQ if you have the time. I'm leaving the point on about 24 hours or so
post #13 of 13
It's my favorite as well. I'm doing the thread recipe tomorrow for lunch time on Sunday. It's been in the fridge since yesterday marinating. I'll put the rub on this afternoon and start cooking first thing in the morning, eat on Sunday.
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