smoking brisket ahead of time

Discussion in 'Beef' started by stiffyman, May 1, 2007.

  1. stiffyman

    stiffyman Smoke Blower

    ill be smoking brisket for about 125 people. i would like to smoke the brisket a week ahead of time, need some advise please

    1- how much brisket for 125 people(sandwhiches)

    2-after brisket is cooked should i wait on shreadaing it until the day i serve it?

    3-best method of rewarming so that i dont effect the tenderness of the meat?

    many thanks my friends
  2. goat

    goat Smoking Fanatic OTBS Member

    For sandwiches, I would figure about 20 people per brisket. IMHO brisket is made to be sliced unless you are going to grind the whole thing and make chopped beef. I would slice it the day of and place it in a foil pan with it's own juice, some beer, and a beef bullion cube. I would cover this foil pan and place it into your smoker or an oven to warm.
  3. I agree, I too prefer my brisket sliced, thin.
  4. deejaydebi

    deejaydebi Smoking Guru

    Sliced seem to go a lot farther too with slices most people try not to look like a pig but with pulled meats everybody packs it on!

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