Fullest I can get a Pit Barrel with brisket. First Auber and Brisket cook.

[fzxdoc]

A couple of questions: Say I want to smoke a brisket one day and serve it the next to friends at my home.

1. What's the best way to cool down those briskets? It looks as though you let them sit at room temp, wrapped, for 3 hours before cooling them. Did you then cool them quick in the freezer for a while before placing them in the fridge?

2. What's the best way to reheat? In foil in a 240 degree oven until they hit 165 then cambro them for a couple of hours? I see you did one hour rest for the points and 2 hour rest for the flats. Is this still necessary if they're not transported somewhere (no travel time)?

Thanks in advance, Jerod ( Jerod Broussard ) for the additional words of brisket wisdom.

Kathryn

[Jerod Broussard]

Cooling down at room temp is best. Prevents from "over-cooking" on the reheat. I allowed them to cool in the butcher paper, then transfered to foil to chill.

The difference in time between the points and the flats was merely me checking the points to make sure the fat was rendered down enough so that I could just sauce and heat up the sauce enough for serving.

Yeah, I always go to the freezer before the fridge to get them cool to the touch on all sides.

250 oven is fine. I did 240 on that super-charged convection so they wouldn't heat up too fast.

Most don't need much rest after reheat, but it doesn't hurt if you have to. I couldn't chance driving over there and reheating in time.

[fzxdoc]

Thanks so much for answering my questions, Jerod. ( Jerod Broussard )

Kathryn

[PaulstheRibList]

Here Here!!! Big RockOn to Jerod Broussard the Brisket Killer! A little slap on the hand for not grabbing pics for us...but I'll forgive you this time.

You cooked 52 pounds of Brisket in how many PBC's? #Respect

(P.S. I just unloaded 50 pounds of brisket and 90 pounds of st louis cut ribs into my ice chest outside, ready for 2 nice big cooks in the next couple weeks. I'll start a thread on it tonight.)

[Jerod Broussard]

52 pounds purchased weight. Plenty less once trimmed up.

[PaulstheRibList]

That is just, wow!

[JPP]

I feel so..... inadequate

[CurlingDog]

Jerod Broussard 52 lbs for 58 people... lets try the math. Hrmmmm lets see, carry the one.... ok, you avg'd 14.3 ozs of meat per person. BRISKET meat, with minimal leftovers.... now that... is Proper! Very well done!!

[Jerod Broussard]

Yeah, but you might get 40% yield of these briskets. If it was all grown men I'd have to up it.