4 packer briskets at once - How to serve moist?

[packman04]

This Friday night I plan on smoking 4 packers at once. 2 on a 22" WSM and 2 on my Weber Summit. I have my schedule pretty well set and hope to have them all done by about 9:00 am so that they can rest wrapped in a cooler for a few hours before the party starts at 1:00. My idea is to pull them out of the cooler 1 at a time as needed and slice them and keep them warm in a Nesco roaster.
Are there any tips you may have that I can do to keep the sliced pieces moist while sitting in the roaster?
Not sure that it matters but I don't plan on separating the points and flats at all.

Thanks!

 

[Geebs]

Could always put then in a pan to cook to catch the juices and then pour the juices in a warmer. Or you could just add some beef broth to the warmer.

 

[chef jimmyj]

Keep the meat warm in Jus with extra to be served Au Jus. Keep the warmer temp at 150-160°. Much higher and the beef will cook further and fall apart. Below is a popular recipe...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty

 

[dwdunlap]

Thanks for sharing Smokey Au Jus JJ.

Adding this to my recipes files before I lose track of it on SMF

 

[tallbm]

This Friday night I plan on smoking 4 packers at once. 2 on a 22" WSM and 2 on my Weber Summit. I have my schedule pretty well set and hope to have them all done by about 9:00 am so that they can rest wrapped in a cooler for a few hours before the party starts at 1:00. My idea is to pull them out of the cooler 1 at a time as needed and slice them and keep them warm in a Nesco roaster.
Are there any tips you may have that I can do to keep the sliced pieces moist while sitting in the roaster?
Not sure that it matters but I don't plan on separating the points and flats at all.

Thanks!

Hi there and welcome!
A little lightly watered down BBQ sauce brushed on over the meat should do the trick. It seems to do wonders for my large extended family gatherings that ALWAYS have brisket served that way.

Basically all the sliced brisket is put in the roaster and then it is brushed over with bbq sauce or watered down bbq sauce. The sauce on the meat keeps it moist and the stuff that runs down to the roaster pan may steam up and keep things moist. Either way is a win and no matter what the stuff doesn't last long enough to get dry while everyone is eating. At the end or after the main pigout is over what is left in the roaster may dry up some but it's not ever an issue if the brisket was done well to begin with :)

I hope this info helps :)

 

[packman04]

Thanks for the ideas guys! Just need to decide which to do, the au jus or the bbq sauce drizzled on it.