Brisket help

Discussion in 'Beef' started by woodchucks, Apr 5, 2014.

  1. woodchucks

    woodchucks Smoke Blower

    Hey everyone I need some advice. I am going to be smoking a brisket for someone else Easter weekend. I will be smoking it on Saturday and they will be eating it on Sunday. So my question is should I slice it on Saturday or just keep it wrapped whole in foil and all the juice over night? I am used to eating what we smoke the same day. Just don't want it to dry out when they reheat it the next day. All advice is very much appreciated.  Thanks a bunch.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    IMHO, I would personally keep it whole !! Won't dry out as bad when warming up... I'd keep it in your foil with meat probe still in it & heat er back up that way.. Just my 2 cents, hope it helps !
  3. millerk0486

    millerk0486 Meat Mopper

    I've never kept it whole before, but I think if you left it wrapped then put it in the fridge and had your friend heat it up in the oven wrapped, then it'd be fine. I would avoid poking, cutting or additional probing until it is ready to be served. That way you don't lose any juices.

    I have froze leftover slices before, then put them in the crockpot with a little water and a touch of oil to keep them moist. Those turned out well too.
    Last edited: Apr 5, 2014
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Leave whole, spritz with some apple juice, foil wrap. Reheat in 300 degree oven for 1 to 1 1/2 hours. Probe for tenderness, then slice and serve.
  5. woodchucks

    woodchucks Smoke Blower

    That is pretty much what I was thinking also. Thanks for the advice fellas.
  6. aggie94

    aggie94 Smoking Fanatic

    At least down here, good barbecue restaurants never slice brisket before its served.  It goes straight from the cutting board to your plate/butcher paper.  So I vote for leave whole.
    Last edited: Apr 5, 2014
  7. I'd let it whole - much easier to keep it juicy when you reheat it...
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That's perfect! It gives the brisket time to reconstitute redistribute the juices and the chill will make slicing it sooooo much easier. Just foil it with a little beef broth mixed with your rub. You will like it Sunday IF you can keep all the tasters fingers away from it.
  9. woodchucks

    woodchucks Smoke Blower

    Sounds like I will keep it whole and wrapped. Thanks

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