or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 1st brisket is on with a question
New Posts  All Forums:Forum Nav:

1st brisket is on with a question

post #1 of 24
Thread Starter 
Ok. The weather finally warmed up and the brisket has been on for about 45 minutes. Everything is good. I think it'll be done around midnight or so. My question is this. I'm going to put in a cooler with towels before I go to bed. The plan is to eat it for Sunday dinner. When I take it out of the cooler and refrigerate it, should I slice it then or when I reheat it? Also, what is the best way to reheat it? Pictures will be coming. Thanks guys.
post #2 of 24
Not sure the best way to reheat the brisket but I would slice it after the reheat. Although it would reheat quicker if already sliced.

How big is it?
post #3 of 24
I'm with Jim on this one. I would slice it after I re-heat it too. But I'm looking forward to the Qview on this one. I really look forward to first smokes and how happy people are to show them off. I know I still get that bit of excitement everytime I post a new thread.
post #4 of 24
Thread Starter 
It's a 9.5 pounder. Next time I mop I'll get some pics up. Thanks for the help guys.
post #5 of 24
Thread Starter 
Heat in the oven @250 or so?
post #6 of 24
Are you slicing and serving with any kind of a sauce?
Whenever I reheat in the oven I usually do 225-250, if you're doing just the flat it should reheat a bit quicker than a packer but again, I have never reheated a whole brisket but the oven would be my way to go.
It may take a while to come back up to temp so if you cover with foil for the beginning be sure to remove it towards the end to firm your bark back up..
post #7 of 24
Thread Starter 
I'll be slicing it with sauce. It's a whole one I think, but it might be a flat. It's been on smoke for about 2 hours and it's at 137 degrees. Cause for concern?
post #8 of 24
You mean about the temp?
Well it seems a little high but not something I would really worry about.
Unfortunately you will most likely run into a stall. If you're lucky it will be under an hour, could last even 2 hours but that is an extreme.
If it continues to rise really fast readjust your probe to be sure you're getting the right reading.
post #9 of 24
Thread Starter 
I was talking about the temp. Seems high, but I know it will stall. It's been cooking between 240 and 250 the whole time. If it keeps going up like this, I'll readjust my thermo. As promised here is some qview!

2 hours in

Some brats for dinner. It's hard to have them any other way now. They are so good after 2 hours!

Thanks for looking and the info!
post #10 of 24

Brisket looks great, and smoked Brats...so good, oh soooooo good.....
Thanks for the Qview, I needed that.
post #11 of 24
Looks like a great start. Personally if serving just my family I slice when it finishes that way I can reheat what amount I want and freeze the rest in meal size packs. I make stacks and either steam it hot or if doing a larger amount I use a roaster pan and add a little juice usually apple juice then foil the top and heat in a 250 degree oven
post #12 of 24
foil it well before you cooler it as to hold your juices-reheat without opening-than just open the top to reset the bark-and use those drippings to baste and for a good dipping sauce.your brisket is looking good!
post #13 of 24
Same for me................................................ .........
post #14 of 24
But shouldn't he consider how long it will be held, meaning-I don't know what time dinner is and have held meat in a cooler for up to 6 hours before the temp starts to drop but if it drops too much would the same rule still apply?
Sounds like a great plan by the way, I just assumed that it would be sitting in the cooler for too long.
post #15 of 24
not really ment to hold in cooler till next evenings dinner but least till morning-and as you fired up I have held meat over 6 hrs. and was still quite hot upon unfoiling-I have also heard of persons holding in a cooler for a 12 hour drive to mom&dads house-and still fairly warm upon arrival. really I think the longer it sits withen reason the better the brisket.
post #16 of 24
put a steam pan in the bottom of the cooler and lay the brisket in it. you can put towels on top if you want, I just stick it in the cooler. When you take it out in the morning there will be juices in the pan. pour it into a bowl and put in the fridge. I would then slice my brisket but I usually put some in bbq suace when I reheat it. When you are ready to reheat, take the juices you saved put in a pan and bring to a boil. Once it is boiling you can pour it over the brisket and heat it back up. I like to heat it back up on the smoker in a steam pan at 225-250 but an oven will work just fine.

post #17 of 24
Thread Starter 
Here it is 6 hours in. It's at 176 and holding. Still waiting for the stall...

I'll cooler it whenever its done until we leave for church in the morning. Dinner isn't until about 5 tomorrow, so I'll have to fridge it and reheat it. I'll slice it after I reheat it. Hope that works ok for it. More qview to come.
post #18 of 24
Wow you are reading my mail.... mine has been in since noon and we are having it for dinner tomorrow too.
post #19 of 24
your brisket is looking Real good-nice job
post #20 of 24
Thread Starter 
A little concerned about no stall as it is at 183 now and it's only been on for 7 hours. I figure it'll pair well with the Giants-Eagles game tomorrow night. I'm going to move the thermo around and make sure it's right.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 1st brisket is on with a question