brisket cooking question...2 stages?

Discussion in 'Beef' started by jason ochs, Dec 11, 2015.

  1. jason ochs

    jason ochs Newbie

    I am getting ready to cook a brisket (2 actually) for a work luncheon. I have never had a problem with cooking brisket in the past...even 2 at a time, but this time, it is during the week and I do not have the time needed to get it done right. So, my question is...can I smoke it/them earlier (sunday) for 4-6 hours and finish them (tuesday) in the oven (wrapped in fiol) and then take to work wednesday morning and place in heated oven (150 degrees) till lunch time.?

    Please help! and if you need more info about my situation, just ask!!!
  2. Jason, I can't answer your question about partially cooking them Sunday and finishing them on tuesday. There are a lot of guys on here more qualified than me to answer that. What I can tell you is that you can completely cook them on Saturday or sunday, vac seal them if you have one, and reheat them for the office function. The vac seal package can be put in a pot of hot water, not boiling but very hot, to reheat. It will taste like it just came off the smoker.

    Smoke it up.
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy Jason.

    What you are thinking about could be potential dangerous. Not wise to hold partially cooked meat that long in my opinion. 

    I'd go for completely cooking the brisket at one time and then refrigerating it  before the party. 

    To make your life easier you could begin the cook in your smoker for say 5 hours, then finish it in the oven to 200 IT.  Wrap it well and it should be good in your fridge for 2 days.  But I wouldn't push it longer than that. 

    We have a number of professional chefs and food safety authorities on this site.  Let hope they read this and give you a more professional opinion. 

  4. jason ochs

    jason ochs Newbie

    Thats one of the things I was worried about. Didn't know if it could or should be done like that. I cant cool it quick enough to keep bacteria out and cant reheat it enough to kill off bacteria. I certainly dont want to make anyone sick. I'll just suck it up and do it the way I've always done it. it's just going to be tougher on me, but I'll manage. Thanks for the reply!
  5. alamojoe

    alamojoe Fire Starter

    If you have or have access to a vacuum sealer, then what I would do is smoke the briskets all the way on Sunday.  Let them cool as normal and then vacuum seal them and put them in the fridge.  On Weds, submerge them in a large pot of water and put in a 250 degree oven for 3 hours.  Brisket reheats really well that way - I have a big chunk of flat in a pot in the oven right now . . .

Share This Page