Serving brisket next day

Discussion in 'Beef' started by jasong, Jul 15, 2016.

  1. jasong

    jasong Newbie

    I just got done smoking a brisket that we're going to serve at a party tomorrow.  I cut a slice and it turned out pretty good (tad dry but I can deal with it), but wondering if I should slice it all tonight or leave it in tact?  What are my options and the pros/cons to them?
     
  2. gregor

    gregor Smoke Blower

    Interested. Tried this and sliced half - the remaining half was very tough to slice for some reason.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Slice it before warming

    Richie
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The collagen connective tissue converts into gelatin between the muscle fibers. When chilled, this gelatin protein sets up into a very firm matrix. The meat will be much harder to slice, then when hot, and takes a high temp, 160+/- to melt and for the meat to become tender again...JJ 
     
    Last edited: Jul 15, 2016
  5. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    I always leave my briskets as whole as possible and only cut what I am going to use or serve. Left over brisket gets wrapped tightly in foil. To warm back up, I leave it in the foil and put it back in the oven at about 300 for a couple of hours until it gets up over 160ish and is probe tender again. Slice what I need. Slicing it all at once will cause the sliced end of the meat to oxidize and turn dark grey/brownish. Doesn't affect the flavor, just looks a bit less appetizing.
     
  6. Agree with JC.  Leave unsliced, 2-3 teaspoons of beef broth in the foil wrap if you want it extra moist, and back in the oven.

    My $0.02.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I agree with the above guys...For my family. I figured for a Party, pre-sliced and panned will save you from messing up your Party Clothes, fussing with heating, slicing and plating while you have guests to attend to. Work quickly and cover with plastic pressed to contact the meat and foil over the whole deal. This will keep the meat from oxidizing and can be heated as-is. 325 is not hot enough to melt the plastic wrap..JJ
     
    Last edited: Jul 15, 2016

Share This Page