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

2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
See more
See less

Brisket at a Party. Smoke today - Serve Tomorrow

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Jake26
    Former Member
    • Mar 2018
    • 5

    Brisket at a Party. Smoke today - Serve Tomorrow

    Hiya Pit Crew,

    I am new to the Pit and new-ish to smoking. I have done a few Pork Shoulders, ribs, Turkey Breast and chickens in my 22" Weber Kettle so I thought it was a good time to try the King of BBQ meats - the Brisket. I salted an 8 pound brisket on Thursday, cooking it today and serving it tomorrow to my Fantasy Football League.

    I woke up at 3am this morning and had the meat on the grill by 4am smoking at a varying 210-230 degrees (the rain and wind this morning made temperatures hard to hold). At about 9 am, she stalled at 160 and did not move a degree so I wrapped it and placed the brisket into the oven at 225 around 10am to finish off (was I to put Apple Juice in with the wrapped brisket?). I intend to cook up some burnt ends tonight for dinner (the reason for starting so early) so it will be a two day feast.

    My question comes to how to serve the brisket tomorrow. I thought I could slice the meat ahead of time and serve it from a slow cooker in some Mop Sauce to keep the cuts from drying out. Does that sound viable? If not, any ideas?

    The idea is to have sandwiches available whenever someone wants to eat so slicing each sandwich will be difficult.

    Thanks for any help. I will post a photo of my success (or failure) if I make it through the day

    Jake
  • jfmorris
    Club Member
    • Nov 2017
    • 3518
    • Huntsville, Alabama
    • Jim Morris

      Cookers
      • Slow 'N Sear Deluxe Kamado (2021)
      • Camp Chef FTG900 Flat Top Grill (2020)
      • Weber Genesis II E-410 w/ GrillGrates (2019)
      • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q & Rotisserie (2007)
      • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
      • King Kooker 94/90TKD 105K/60K dual burner patio stove
      • Lodge L8D03 5 quart dutch oven
      • Lodge L10SK3 12" skillet
      • Anova
      Thermometers
      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
      • Thermoworks Thermapen Classic
      • Thermoworks RT600C
      Beverages
      • Whatever I brewed and have on tap!

    #2
    Ouch. While I understand the necessity it sounds like you started the brisket a day early! Left over brisket, which is what you will be serving, will be a good bit dried out if you cut it in advance. Ideally you would start that brisket tonight, to be done in the morning, then hold wrapped in foil in a "faux cambro" (wrap in foil, then towels , then put in a cooler) for up to 5 or 6 hours. Slice it RIGHT before the party starts, then put into the pre-warmed slow cooker with the mop sauce. Don't slice it the night before for sure if you can avoid it.

    It will take you a couple of hours to reheat that left over brisket back to a safe holding temperature of 140F. I would do that in a oven, wrapped in foil, tomorrow morning. Try to keep the brisket intact in the foil with all the juices until you get it back to temp, THEN slice it.

    I serve pulled pork all the time from slow cookers, but don't see that working as well for sliced brisket. Just my thoughts, with no experience doing this to back it up. All my briskets have been pulled hot out of cambro and sliced on a cutting board at the start of the meal, and I only sliced what was going onto a plate.

    Comment

    • Jake26
      Former Member
      • Mar 2018
      • 5

      #3
      Great advice!! I never claimed to know what I am doing.

      We will be eating some of the brisket tonight (Burnt Ends and some slices off the flat) so I will enjoy one meal it seems. So tomorrow I will place it in the oven with some mop sauce, slice it right before the party to make the best of it. I have had left over brisket in the past so the guys will have to eat left-overs.

      Thanks!!

      Comment

      • Jake26
        Former Member
        • Mar 2018
        • 5

        #4
        Well, the party is over and I survived the left-over brisket haula-ho.

        The brisket on Saturday was fabulous. Using Meatheads hand-held recipe, my brisket was tender and juicy and the flavor was off the charts. Beats the oven brisket I made many times. I used the ends of the flats to make Burnt Ends and although I think I overcooked them, they too were wonderful. Crunchy and tender in the middle.

        For my Saturday Football Party, I did as JFMorris suggested and slowly brought the remaining brisket to 140 degrees and I sliced the brisket and placed the slices into a slow cooker filled with the Mop Sauce from Meathead's recipe. Although the Sunday brisket was not quite as tender, it still was tender enough to be awesome. I received high praise as everyone gorged the brisket down within the first hour, leaving the host with scraps.

        There is no doubt the Saturday cut was better and I need to better plan my brisket parties in the future but Meatheads recipe was so solid, even leftover brisket was a winner.

        Success after all!!

        Comment

        Announcement

        Collapse

        2021 Meat-Up In Memphis Canceled

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
        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":""}

        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 To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder's fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here's a link that takes you to a page on Amazon that has some of our favorite tools and toys:

        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