Slice then re-heat or re-heat then slice ?

[markp1958]

I'm new at this / been trying to learn how to smoke Brisket this is my third attempt . Got a 13.5# trimmed to about 12# packer on right now , 7 hours in and temp is 145 .I am following Steven Reichlans  Project Smoke Book recommendations .  

Started from room temp @  7:45 am  maintaining 225/245 .  he recommends wrapping in butcher paper @ 175 then continue to 195/205 then place in cooler for 2 hours still wrapped tightly . I am guessing this will end up being around 12 midnight after resting !

The main thing I'm not sure about is how to store and re-heat . Because of the timing it wont be served until Sunday .This is where I am asking for help for right now If it was yours under these circumstances how would you folks handle  it ?

Many thanks for your help!!!

 

[crankybuzzard]

I'd do what you described above, then wrap it in foil, place it in a pan and hold it overnight in a 150 degree oven.

 

[b-one]

That seems like a long time to hold. I bought some brisket that was shipped sliced and frozen before learning to make my own it reheated very well in a foil covered pan. If you pan to reheat you may want to add just a little broth when doing so.

 

[radio]

Welcome to the forum!

I highly recommend the book "Smoking meat" by Jeff Phillips, owner of this forum.

  His rub and sauce recipes can't be beat either!

The statement of "Started from room temp"  concerns me as this is is a dandy way for bacteria to grow.  I always smoke brisket a bit hotter than some recommend and have excellent results.  I use stick burners exclusively and shoot for 265-275° the duration of the cook. 

If you wrap in butcher paper, make sure it is the brown butcher paper and not the white, waxed butcher paper more commonly available.  I sometimes will wrap one in a couple layers of foil and add about a cup of beef broth, then when it probes tender regardless of temp, pour off and reserve the liquid, re wrap and let rest for an hour or so.  The 195-205° is a rough guide only.  The very best way to tell when it is done to perfection is when a probe slides in the thickest part like it's going in warm butter.  There should be no real resistance felt when inserting the probe and this can vary from one brisket to the next, so this why probing is more reliable than temperature.

When they finish too late for that days meal, refrigerate whole, wrap in foil, reheat in the oven then slice and enjoy.

 

[markp1958]

Im thinking my oven might be 175 minimum but will check thank you Mr. Buzzard

Bone ,got you on the broth!

Radio ,it probably wasn't room temp pulled it from the fridge about 30 / 40 min before putting on the smoker to take the edge off . I agree w/ you though ,this is not like cheese that you want to eat at room temp !!! So you like 265/275 my buddy that got me started said 250 but I see 225/ 250 recommended a lot . Probe it ok heard mention of toothpick also /// most of all thank you for the advice on how to preserve until tomorrow then slice up!!