Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Brisket Conundrum

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Oldsorb
    Former Member
    • Jun 2017
    • 1
    • Bemidji, MN

    Brisket Conundrum

    I've a brisket question.

    I will be preparing Texas style brisket for my son's wedding reception on an upcoming Saturday afternoon. I smoke/grill on a Memphis Pro pellet grill; her name is Gabby. Gabby says hello, but I digress.

    My problem is that I live 230 miles away from where the reception will be taking place. The plan is to serve food at 1300, that's 1:00 PM for non-military types (retired USCG). My conundrum is how do I knock the socks off of our guests with my brisket without Gabby? I thought about taking my beloved with us, but that is impractical - I was told.

    So, here is my thought, please comment upon or suggest options:

    - Prep my briskets up here (Bemidji, MN) as per usual; salt the day before and inject with beef broth just before hitting the smoker.

    - Smoke them as usual at 225 degrees until approximately 75% done and wrap in foil.

    - Chill immediately to stop the cooking process and then refrigerate.

    - Transport cold briskets to Minneapolis in cooler with a sad faced Gabby in the rearview mirror.

    - Saturday morning, (day of reception) I finish them off in a heavy-duty charcoal grill that will be onsite.

    - Wrap and rest them in a cooler until it's time to serve.

    Any suggestions (even if it's, "you're nutz") will be greatly appreciated!

    Sincerely,

    Oldsorb of fthe frozen north, aka Craig
  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Welcome Oldsorb I see no problem with that

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3229
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #3
      Should work. How long does it take to travel those miles?

      Comment


      • Oldsorb
        Oldsorb commented
        Editing a comment
        It's about a four-hour drive and we will be leaving here the day before the reception.

      • EdF
        EdF commented
        Editing a comment
        Four hours in a faux cambro would be ok, but leaving the day before favors your original plan.
    • kmhfive
      Club Member
      • Mar 2017
      • 2988
      • Northern Illinois
      • Weber Kettle -- 22.5" (In-Service Date June 2015)
        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
        Pit Boss 820 (Retired)
        GMG Jim Bowie WiFi (In-Service Date April 2017)
        Maverick ET-733
        Fireboard
        Home-brewer

      #4
      First, welcome to the Pit! Glad to have you and thanks for your service!

      Two questions: 1. Are you planning on driving the 230 miles the day of or the day before? If the day of, the brisket would be fine in a cooler wrapped tightly and blanketed.
      2. Do you have a vacuum sealer and SV equipment you could use? If so, there is a great set of posts by FlaBouy where he smoked brisket to 145F IT then put in the HTTM for 2-days, then seated them just before serving. If no SV, but you can vacuum seal, you could do your usual brisket then vacuum seal just warming up in hot water prior to opening and serving.

      Ultimately your plan will work out. Once you get past the stall and have a good bark, you can chill and then finish later. Don't forget to bring a good thermometer to check!

      Good luck and keep us posted on the progress. Congratulations on the wedding!

      Comment


      • kmhfive
        kmhfive commented
        Editing a comment
        Sous Vide and Hot Tub Time Machine. Here's hoping for the best!

      • EdF
        EdF commented
        Editing a comment
        He's already got it nailed!

      • FlaBouy
        FlaBouy commented
        Editing a comment
        Yep.. I basically smoke to 145, SV @ 155, and then dump in a bath of ice... that period so far has just been defined as an hour or so to chill, just prior to my final reverse sear prior to serving. The hold period is still TBD, but I see no reason that it can't be held for 24 hours.
    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 4466
      • Stockholm, Sweden

      #5
      What the others said :-)

      Welcome to the pit @Oldsorb!

      Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

      Also, it's very important that you:

      Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at [email protected]

      Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

      Thanks for joining!

      Comment

      • tbob4
        Charter Member
        • Nov 2014
        • 2511
        • Chico, CA
        • BBQ's
          _____________________
          California Custom Smokers Intensive Cooking Unit
          California Custom Smokers Meat Locker
          Santa Maria Grill
          Vision Grill

          Beer
          _______________________
          Sierra Nevada IPA

          Wood
          _______________________
          Almond
          Oak
          Madrone
          Cherry
          Peach
          Apple

        #6
        If it were me, I would re-address the subject of taking Gabby along. Based upon your situation and description, I can deduce a few of things about you. First, you make a mean brisket. Otherwise, you wouldn't even think about serving it at this event. Second, others are familiar with your brisket and know what to expect from it. Third, you and Gabby are the ones who make the music out of the notes. If it was another type of gathering, with less significance, I would go with all of the above suggestions. They are all solid and will give you good results. However, you said you aren't taking Gabby only because you were told it was impractical not because you think it is. I hope I don't get in trouble with the person who told you it is impractical.

        Comment


        • smokinfatties
          smokinfatties commented
          Editing a comment
          Agree! If it's a wedding and that special I'd rent a Uhaul Trailer for $20/day and gabby would come with

        • Steve R.
          Steve R. commented
          Editing a comment
          Could not agree more! The backup plan could very well work out just fine, but who needs that pressure?
      • RonB
        Club Member
        • Apr 2016
        • 13313
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #7
        Haulin' Gabby alone would give you the best product, but if that's not possible, I'd go ahead and cook it and vacuum seal it. If you don't have a vacuum sealer, this is a good excuse to get one. You might want to cut the brisket into pieces that will fit in the largest pot available at the reception. Then reheat the brisket in the bags for several hours. A good simmer will do, but above 150* for safety. This will soften the bark. If that doesn't bother you, open the bags slice and serve. If you think it's necessary, throw the brisket on a hot grill to help the bark, then slice and serve. Don't forget to save the juices from the bags to pour over the sliced brisket, or dip the slices in the juice.

        Almost forgot - welcome to The Pit.

        Comment


        • HorseDoctor
          HorseDoctor commented
          Editing a comment
          Totally agree! Cook, chill, vac-pac & reheat with sous vide. Leftovers my a$$! It will be great!!!
      • David C
        Founding Member
        • Jul 2014
        • 99
        • Bay Area, California
        • Cookers:
          Memphis Advantage w. Searing insert option
          Bradley 6-rack digital
          Thermal bath for sous vide, pressure cooker, etc.

          Time & Temp:
          iGrill2 & iGrill wireless thermometers used with iPhone 5
          Drawer full of various Maverick models

          BBQ Interests:
          Love smoking ribs, pulled pork, salmon, sablefish, rib roasts, sausages, lox, beef ribs, and brisket when I can -- strictly for friends, fun, etc.

          Websites:
          http://www.cardinalphoto.com
          http://www.sousvide.org

        #8
        Lots of good advice here. If you are going to experiment with sous-vide, I'd practice first. I make a pretty good brisket, and cook a lot of sous-vide (have for 12 years), but my briskets done with a combo of sv & smoke haven't been as good as the ones I do traditionally (more or less ala Franklin). As to taking your Memphis, I had to chuckle. Our daughter is getting married next Spring, and I would be sorely tempted to bring my Memphis & cook, except that she is getting married in Austin, so there are much simpler ways to procure great brisket!

        Comment

        • texastweeter
          Club Member
          • Jul 2017
          • 2938
          • Republic of Texas

          #9
          I would some it and try to tiem it so it goes into the cambrio just before I left. You can firm up thebark and heat it up a tad on the charcoal grill.

          Comment

          Announcement

          Collapse

          Meat-Up in Memphis 2021

          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
          Click here for details. (https://amazingribs.com/memphis)
          See more
          See less
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Meat-Up in Memphis

          Spotlight

          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use our links when you buy things

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

          If you have a Weber Kettle, you need the Slow 'N' Sear

          slow n sear
          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

          Click here for our article on this breakthrough tool


          The Good-One Is A Superb Grill And A Superb Smoker All In One

          the good one grill
          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our complete review


          Griddle And Deep Fryer In One

          Pit Barrel Cooker Smoker
          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

          Click here to read our detailed review and to order


          The Pit Barrel Cooker May Be Too Easy

          Pit Barrel Cooker Smoker
          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

          thermapen
          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

          Click here to read our comprehensive Platinum Medal review


          Grilla Pellet Smoker proves good things come in small packages

          Grilla pellet smoker
          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

          Click here for our review on this unique smoker


          Delta by Nuke,
          Stylish and Affordable
          Gaucho Grill

          Weber Genesis Grill
          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

          Click here to read our complete review


          Genesis II E-335
          A Versatile Gasser That Does It All!

          Weber Genesis Grill
          Webers� Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

          Click here to read our complete review


          GrillGrates Take Gas Grills To The Infrared Zone

          grill grates
          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Is This Superb Charcoal Grill A Kamado Killer?

          PK 360 grill
          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal


          Our Favorite Backyard Smoker

          kareubequ bbq smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          masterbuilt gas smoker
          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

          maverick PT55 thermometer
          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here to read our complete review


          Track Up To Six Temperatures At Once

          Grilla pellet smoker
          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

          Click here for our review of this unique device


          The Cool Kettle With The Hinged Hood We Always Wanted

          NK-22-Ck Grill
          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


          Finally, A Great Portable Pellet Smoker

          Green Mountain Davey Crockett Grill
          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order