I'll be cooking a brisket on Monday but not eating until Tuesday. Would it be better to wait until Tuesday to slice it? I'm guessing probably so.
Announcement
Collapse
No announcement yet.
Brisket - When to slice?
Collapse
X
-
Club Member
- Apr 2016
- 18055
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
The last time I had friends over for brisket, I did not slice until each person brought their plate to where I was slicing the brisket/ And that's the way they do it at Franklin BBQ in Austin.
- Likes 1
Comment
-
Definitely don't slice until ready to serve. Personally, brisket is one hunk of meat I absolutely wouldn't serve the "next day" as a prime dish. It just doesn't hold up as well as, say, pork shoulder. It's not going to be near as good as when fresh out of the smoker and cambro. Far from it. You gotta do what you gotta do though...
- Likes 1
Comment
-
I disagree with this. Just cool it quickly the day it's done, heat it back up in the oven (or pit) the day of serving, then slice. I know many competitors that cook their brisket completely on Friday and reheat for the judges on Saturday. They do well with it, you will too.
-
Reason I'm cooking brisket the day before is because I'm also cooking ribs, chicken and skirt steak. I thought I would allow the whole day, Monday for the brisket and cook the rest Tuesday morning. However the brisket is a small 2.6 lbs.
-
Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
-
Competition Pitmaster & Moderator
- Jul 2014
- 2031
-
Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
On the slicing thing...is it a party? Do you want to be a showman? Then slice before serving. You CAN slice early and keep slices moist and tasty in defatted juices from the wrapping, augmented with some good beef broth. When I cook competitions, I slice my brisket about an hour before turning it in and keep it in hot juice until I build the box. Smoke ring does suffer a bit, but the beef stays plenty juicy.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment