smoking a brisket a day early

[alelover]

Was that one of those "free" prime ribs?

 

[Bearcarver]

Was that one of those "free" prime ribs?

No---The ones I got for FREE I had cut into one inch thick steaks at Giant.

My Prime Ribs were $5.99.

Bear

 

[redclaymud]

Beautiful.  Nicely done.

 

[redclaymud]

At my brothers bbq joint they like to present their brisket sliced.  I'm not an expert, so all I can tell you is what I observed. 

Once finished smoking, the briskets are allowed to rest for about an hour and then placed in the walk-in cooler overnight.  The next morning they double wrap them in plastic and the briskets are set to go . . . either to remain in the cooler until needed or placed on a baking pan in the oven to be brought back up to serving temperature before being placed in a food warmer when the restaurant opens.

It's important that you have the brisket on a stiff tray during the process.  The plastic wrap never comes off until ready to carve.  It will help the meat retain it's juices.

 

[randyrayd]

redclaymud,

You could always use one of these things----Look under the Rib bones on the left:



Bear

Exactly as does Bear!