Brisket in advance?

Discussion in 'Beef' started by mixxer, Aug 8, 2013.

  1. mixxer

    mixxer Newbie

    Hello all...

    My question is regarding brisket and timing issues. I have smoked 6 or seven briskets and timing in regards to when you eat is always an issue. I typically use the texas cheat method - bring the brisket up to 160 and then wrap in foil, finish off back on the smoker or in the oven until I reach the 190 - 200 zone and then into the cooler it goes to rest.

    My question is: Can I do the 1st stage of that process in advance or the day before and then finish it off the next day? So I would wrap it up and refrigerate and then the NEXT day finish it off in the oven and let it rest and then eat. It would make planning a whole easier. Its hard to start one of these early enough to have guests eating by 5 PM.

    Will this affect the meat or the quality of it?

    Thanks in advance.
  2. fliptetlow

    fliptetlow Smoke Blower

    I have cook extra brisket in the past and fully cook them, let the rest and then refrigerate them until the next day or freeze them for another day and reheat them in the oven. Always turned out great, always leave them in the foil. Hate to have unused space in the smoker.

    Been doing nothing but flats for the last few. 

    Others may have other opinions.. 
    Last edited: Aug 8, 2013
  3. geerock

    geerock Master of the Pit SMF Premier Member

    What size briskets are you smoking that you can't get done for a 5 pm dinner?
  4. mixxer

    mixxer Newbie

    Anywhere between 7-9 lbs...
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Hmmm  I've fully cooked them and warmed them up the next day with really good results. But never tried what you are asking.  Why not just cook them fully and them throw em in the fridge? 
  6. mixxer

    mixxer Newbie

    Yes.. I have done that also. I was simply trying to capture the first slice goodness that comes when you prepare it and then eat it right away. I have warmed it up the next day also but it's not quite the same but still very good. It would seem though there are real health reasons as to NOT doing this.

    Timing wise I try to not go above 225 when I do a brisket and if you do the math on a 8 lb brisket at aprox 1 1/2 hours per pound you are at aprox 12 hours + a significant rest in an insulated cooler (at least an hour) then trying to get ready for guests becomes more of a challenge.

    But thats all ok...I was just curious.

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