Sunday brisket qview for those unable to smoke

Discussion in 'Wood Smokers' started by tbjoebbq ss, Jul 27, 2013.

  1. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Having folks over for Sunday brisket.

    Rubbed down Friday night. 10.25# packer

    On the smoker at noon Saturday

    The fire is oak and cherry.
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Oak and cherry sounds like a good mix. Folks are always around here just in case..... but you are off to an excellent start!

    Biggest thing with a brisket, "Patience"!

    Have fun, not too much rehydrating fluids (for the cook), and enjoy that smoke.
     
    Last edited: Jul 27, 2013
  3. tbjoebbq ss

    tbjoebbq ss Fire Starter

    7 hours in. Temps coming up a lot faster than expected.


    The sausage and onions were for dinner.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is a beautiful brisket!
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looks great....got a shot of it sliced?

    Kat
     
  6. tbjoebbq ss

    tbjoebbq ss Fire Starter

    It is actually for tomorrow. 😟 I was anticipating a 18 to 20 hour cook with a good rest for an late lunch/early dinner. She cook way faster than I expected. Hit 190 at 8 hours. Cooker temps ran 210-240. 😱

    Was planning to do a smoker apple crisp for desert tomorrow so will probably just through the brisket on again to warm up. Then slice.
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Only way I know to cook a brisket for guests, the day before! Most excellent man.
     
  8. tbjoebbq ss

    tbjoebbq ss Fire Starter

    When heating it up in the morning is was thinking to take it up to 140-150ish. Let it set for 30 or so then slice?
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Don't heat it too long, you'll dry it out.
     
  10. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Any suggestions on the warm up Foamheart? I don't want to slice and heat. That is a sure fire way to dry out. Was thinking 140 due to the 4/140 rule.
     
    Last edited: Jul 28, 2013
  11. dls1

    dls1 Smoking Fanatic

    Not answering for Foamheart, but when I'm in your situation I rewarm by steaming. Put the brisket on a rack in a roasting pan, add around 1" boiling water to the pan, tightly cover with foil, then into an oven pre-heated to 200F. Monitor your IT to 165F. Slice and serve immediately or FTC the brisket and serve a little later. I normally do the latter.
     
    Last edited: Jul 28, 2013
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Does not matter so much to me. If I know I am re-heating I wrap it in a foiled pan which I have put in a small amount of liquid. Beef broth, lea & Perins and some original rub or maybe some thinned sauce if the brisket is built that way. Not alot just enough for moisture.

    I usually will reheat in the oven, my oven will cook as low as 175 degrees. But if I need the oven, the smoker/pit is always available. You don't need to get it hot, just warm it because brisket hot is a pain in the derriere to slice.

    People will not realize its not hot and they will like it better when able to taste the meat without removing a layer of hide off their tongues. Other countries know this better than we in the US because they have not trained their mouth on hot fast foods. Seriously think on it, do you normally like that cold hamburger or fried chicken or burrito? Its because the heat hides some of that taste.

    Warmed not hot, and let 'em know why, because as a pitmaster to get food to taste this good you have to wait for the meat to tell you when ITS ready. And you are smart enough to know that.
     
    Last edited: Jul 28, 2013
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Yep.  What Foam said.  I often cook my brisket the day before. Especially on holidays because so much is going on. 

    Here is what works for me:

    Double wrap you brisket in foil with a cup of apple juice. Put it on a  cookie sheet and put it in the oven at 250 for about 2 hours. Take it out and let it sit for 30 minutes before you carve. 

    BTW  COLD pizza for breakfast. 

    Brian

    Gumbo. Been there. Done that. 
     
    Last edited: Jul 28, 2013
  14. tbjoebbq ss

    tbjoebbq ss Fire Starter

    Ok so here is the final sliced pic. Everything turned out ok. Not the best brisket I have made, however the guests all thought it was wonderful. Plus the left overs will make awesome brisket philly's.

     

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