I'm going to start a brisket later this evening on my pellet smoker, but the process is going to be a little different than what I usually do. I had planned to have it ready to eat around 11 AM tomorrow, but now that won't work. Due to other committments I can't do it on Tuedsay, and it's supposed to start raining Wed. and Thurs. so I just want to get it done since it's been dry brining for 2 days already. What I'm thinking is put it on around 6 PM today, pull it early tomorrow morning and rest it in the cooler for 2-3 hours. Then I was going to open the foil wrapping, let it get close to 140 IT, close the foil, and put it in the garage fridge, maybe with the pan sitting on some frozen gel packs so as not to shock the fridge temp. Then, I was going to slice it later in the afternoon, bag it, vacuum seal it, and throw it in the freezer. Does anyone see anything wrong with that plan that I'm not thinking of? Thanks.
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I have always sliced at serving time because it dries out so quickly. I suggest slicing hunks and then slice for serving after the bath.
I have only smoked brisket when we have friends coming over, and there has never been enough leftovers to last more than a day or two. Others may have a better answer. -
Can you catch the drippings? I usually do and add to the meat when cut. I also agree with RonB slice only what you need.Comment
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Maybe try using this to help with avoiding drying out... https://amazingribs.com/tested-recip...arbecue-juice/
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Flat Rocker, I think you have a good plan! Since you're going to vacuum seal after slicing, little moisture will be lost. Do catch and defat the brisket juice and divide it among your bags of brisket. Do small packets and it's easy to Sous Vide when you're ready to use.
I second the Texas Barbeque Juice link that HawkerXP posted above. I used it in competition last Saturday and it definitely took the brisket flavor up a notch. Going to use it this Saturday too! I will cut the entire flat into slices one hour before turn in. Put the slices in the defatted juice and hold in a warm spot or cover with foil and put back in the cooker if it needs a bit more (monitor this!). Slices do not dry out, but you do lose some of the smoke ring.
Here's Saturday's turn in for brisket -- did 11th out of 26 teams. I think that ugly first slice kept me out of top 10!
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Thank you for your responses.
RonB and Panhead John: I saw a YouTube video the other day about leaving it in bigger hunks and then vacuum sealing, I never thought of that honestly.
HawkerXP: I will save all the juices and I finally got a fat separator, so that will help as well. I'm going to have to try the Texas Barbeque Juice sometime too, thanks for that reminder.
CandySueQ: if that slice kept you out of the top 10, the judges really had to be nit-pickin' !
Oak Smoke: Point taken about leaving the foil closed to preserve moisture, thanks.
I just loaded up the smoker with Sam's Smokehouse pellets, this is the first time I've used them, so I'm hoping for good results.Comment
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