Brisket done a day or two prior?

rob989_69

Meat Mopper

Original poster

Jun 24, 2008

160

10

Rochester NY

• Apr 13, 2009

• #1

I'm going to be doing a large cookout in a few weeks and I have a question. I plan to do 2 butts, and a brisket. The butts I'm comfortable doing ahead and just reheating. However, would it be safe/advisable to do the brisket 2 days before the cookout or should I do it the day of? Either is a possibility, I"m just thinking if I can do it prior to it'll be more fun for me the day of.

 

bman62526

Smoking Fanatic

Sep 30, 2008

534

10

Decatur, IL

• Apr 13, 2009

• #2

I would think you could do it the day before, and just take it up to 165, spray it down real good and then double foil it and let it rest until it's cool. Then throw it in the fridge until the next day. The day of your event, I would take it out of the fridge and let it warm up a little before reheating it.
The day of your cook, keeping it still in that foil, find a place in the smoker that isn't too hot and let it warm up to 200 for pulling, or 180 or so for slicing...

 

geek with fire

Master of the Pit

OTBS Member

Aug 5, 2007

1,089

17

Rural out-skirts of Sedalia, MO

• Apr 13, 2009

• #3

This isn't something you should do at a competition, but for my house, we always do the brisket before hand no matter what. I slice and place in a crock pot with the drippings. The day I'm ready to serve, I let the meat simmer in the crock pot for several hours. Very moist.

 

rob989_69

Meat Mopper

Original poster

Thread starter

Jun 24, 2008

160

10

Rochester NY

• Apr 14, 2009

• #4

Both good ideas. Thanks guys. I'm starting to think I may just suck it up and do it the day of. That way I know the end result will be good. I've never thought reheated brisket was as good as "right off the smoker"

 

azrocker

Smoking Fanatic

SMF Premier Member

Feb 3, 2009

636

10

Edmond OK

• Apr 14, 2009

• #5

Or all niter

 

vegansbeware

Meat Mopper

Feb 14, 2008

238

10

Liberty, Missouri

• Apr 14, 2009

• #6

Nothing wrong with doing an "all nighter". That's the ONLY way I do my briskets. Put them on between 7 and 9 and when it's done, double foil, and put in a good cooler, wrapped in towels. Depending on the size and how you prep it, mine tend to always get done between 10AM and noon.

That gives you plenty of time for a quick "Power Nap" before the company shows up. Here's my last "all nighter"

http://www.smokingmeatforums.com/for...ad.php?t=75099