Nearing the end of first brisket - Question

Discussion in 'Beef' started by soccerhawg, Sep 7, 2009.

  1. I have been working on my first brisket, thanks to a lot of help from this forum, and I have a question that I hope someone on here right now can help me with.

    First, I'm still a little confused about the parts of a brisket. I hear point and flat and I think I understand them but if I misspeak, just point me in the right direction.

    Either way, I had to cut the brisket in half to fit in my smoker and the the thinner, leaner part (flat or point ?) was cooking up quicker so I decided to keep that temp down and use it to slice. I took it off about an hour ago and it is sitting in a cooler right now. I'm sitting here waiting on the other part (? - the thicker, fattier part) to hit the high temp (200 - 205) for pulling. In about another hour, I know I need to go take care of the meat in the cooler and that is where my question comes in.

    I will have to put it in the fridge tonight and warm it up tomorrow. Is it better to slice it tonight and warm it that way tomorrow or should I just take it straight from the cooler to the fridge then heat it up that way tomorrow then slice?

    I know there's never one right way to do just about anything so I appreciate all input, and why's, on this one.

  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I like to slice when it comes off I steam it to reheat and slices heat faster
  3. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I would cool it down before I slice it. If you aren't going to eat it right away.... put it in the fridge. I would either slice what I wanted to eat off of it cold... then warm it up... or slice a chunk of off.... warm it up and then slice it. In other words.... I wouldn't heat the whole thing up again... slice off what I want to eat and then put it back in the fridge. The reason I like to slice cold is it seems to slice better after it has cooled down. Hope that makes sense to ya.
  4. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Looks like you got our questions answered. That happens fast around here, doesn't it? [​IMG]

    I just wanted to point out this link.

    It is a great read and explains a lot about the point and flat, how to identify them and how to separate them if you want to on some future somke.


  5. That all makes perfect sense. I was really just thinking about putting it in the fridge and taking what we want tomorrow. I was just curious if there were any opinions on any pros or cons either way.

    I knew I could get help here. This place is great. I'm hoping one day I'll be able to provide more feedback instead of just getting answers.

    Thanks again.
  6. Thanks for the link. That is some great information AND it makes me feel "pretty good" that I'm on the right path. Based on everything I have read on this forum, I seem to be headed down the right path.

    Heck, as long as it tastes good, who says it's wrong?!
  7. alx

    alx Master of the Pit OTBS Member

    BINGO.When you get used to it you can cube the point and do burnt ends etc..I like it even 3 days later cold-like a jerky stick in mouth.I have frozen cooked brisket for months and just nuked it-smelled like smoke was in the air...........
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would just let it rest for a couple of hours in the cooler then slice it. As far as re-heating it I'm with piney on this one I use a pasta pot with a slip in collander type pot that slide inside the big pot. Just steam it hot and it works better then good it comes out hot and juicy and you cann't ask for more than thats.

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