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
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
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