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Started By
Message
Smoking a brisket the day before serving WWFDBD? (in process w/ pics)
Posted on 6/14/13 at 3:35 pm
Posted on 6/14/13 at 3:35 pm
I've frankly never smoked a brisket with the intent on serving it the next day, but here's my scenario:
I want to smoke a brisket that should be ready around 5-6 p.m. (6-7 after resting), and I want to serve it the next day around noon. I will likely want to cut into point the night it's done, since I know I won't be able to resist some burnt ends. Impart your wisdom on me, oh wise members of the FDB.
I want to smoke a brisket that should be ready around 5-6 p.m. (6-7 after resting), and I want to serve it the next day around noon. I will likely want to cut into point the night it's done, since I know I won't be able to resist some burnt ends. Impart your wisdom on me, oh wise members of the FDB.
This post was edited on 6/15/13 at 2:12 pm
2
Posted on 6/14/13 at 3:45 pm to GeauxldMember
I would go ahead and slice it cold the day you're serving it and warm it up in something shallow that will keep the juices in contact with the meat. But that's just me.
Posted on 6/14/13 at 4:11 pm to OldSouth
I usually always smoke my brisket the day before it's served and slice it cold as well. To warm it, I either do like OldSouth & put it in a shallow pan, or double wrap it in heavy duty foil & heat it in the oven. If it's wrapped well, it won't dry out.
Posted on 6/14/13 at 5:32 pm to GeauxldMember
Season and smoke for 3 hrs at 225 to 250 degrees.
Take out put in pan, add water to midpoint of the brisket, cover with aluminum foil and put in oven at 350 for 3 hrs.....
Save Au jus.....
Cool and slice..
With some of the au jus, bbq sauce you can also add some Brisket Marinade (Claude's) which you can find at Rouse's.
This sauce will make your brisket pop when you heat it the next day...
*** Be careful with the marinade because it's concentrated and strong, just add a little to taste.
Take out put in pan, add water to midpoint of the brisket, cover with aluminum foil and put in oven at 350 for 3 hrs.....
Save Au jus.....
Cool and slice..
With some of the au jus, bbq sauce you can also add some Brisket Marinade (Claude's) which you can find at Rouse's.
This sauce will make your brisket pop when you heat it the next day...
*** Be careful with the marinade because it's concentrated and strong, just add a little to taste.
Posted on 6/14/13 at 5:35 pm to Arkla Missy
quote:
I usually always smoke my brisket the day before it's served and slice it cold as well. To warm it, I either do like OldSouth & put it in a shallow pan, or double wrap it in heavy duty foil & heat it in the oven. If it's wrapped well, it won't dry out.
also can pour a little dr pete's burgundy marinade over it before wrapping with foil and heating in the oven
Posted on 6/15/13 at 8:40 am to Arkla Missy
I have to cook the day of. I think I worry about things too much. Thinking about it drying out, or anything that could go wrong kills me, unfortunately.
I'd love to be able to relaxe and be able to do it like that though.
I'd love to be able to relaxe and be able to do it like that though.
Posted on 6/15/13 at 8:48 am to Arkla Missy
I'm going to try this, but I will admit I'm expecting this method will ruin the bark the smoking is going to create. Will advise how it turns out. Thanks all. 
Posted on 6/15/13 at 12:15 pm to Ole Geauxt
Thinking about things too much that can go wrong only keeps you from enjoying the process. If chances aren't taken, you stay stagnant and don't get the opportunity to discover something you might like.
GeauxldMember - it hasn't affected the bark very much in my experience. I'm sure it'll be great.
GeauxldMember - it hasn't affected the bark very much in my experience. I'm sure it'll be great.
Posted on 6/15/13 at 12:27 pm to Arkla Missy
All these threads about brisket have me wanting to do one really bad now. This coming weekend it's on. I was supposed to do one last weekend but other people cooked so I didn't have to. And OP, just have fun with it. Brisket is supposed to be a relaxing cooking event, but a stressful one.
The reality is you can use spices you like (hot, sweet, salty, etc.) and cook it the way you want. There is no perfect or right way as far as seasoning goes. It's all subjective.
The reality is you can use spices you like (hot, sweet, salty, etc.) and cook it the way you want. There is no perfect or right way as far as seasoning goes. It's all subjective.
Posted on 6/15/13 at 12:32 pm to Arkla Missy
So I've been told. Old habits can turn into painful ones by not trusting the obvious sometimes. After getting up early, cooking all day, killing yourself, all you can say is, "maybe I should have listened and cooked it the other way"?
Posted on 6/15/13 at 12:34 pm to Mr. Tom Morrow
quote:
And OP, just have fun with it. Brisket is supposed to be a relaxing cooking event, but a stressful one.
The reality is you can use spices you like (hot, sweet, salty, etc.) and cook it the way you want. There is no perfect or right way as far as seasoning goes. It's all subjective.
Ditto.
Posted on 6/15/13 at 12:40 pm to Ole Geauxt
Over thinking things usually never results in anything except an ulcer or migraine.
Posted on 6/15/13 at 12:49 pm to Arkla Missy
Then I must have both. 
But I do love brisket, especially thin sliced between garlic buttered French bread.
But I do love brisket, especially thin sliced between garlic buttered French bread.
Posted on 6/15/13 at 1:01 pm to Mr. Tom Morrow
Oh, trust me, I'm far from stressing. It just takes a long time to properly smoke a brisket, so naturally I want good results.
A little earlier:
:foodporn:
A little earlier:
:foodporn:
Posted on 6/15/13 at 1:14 pm to GeauxldMember
Looks awesome.
Posted on 6/15/13 at 1:16 pm to GeauxldMember
Very nice. Great color.
Posted on 6/15/13 at 2:10 pm to Arkla Missy
Thanks!
She's really looking pretty now, just coming out of the stall...
She's really looking pretty now, just coming out of the stall...
Posted on 6/15/13 at 2:14 pm to GeauxldMember
What wood and temp are you using
Posted on 6/15/13 at 2:15 pm to GeauxldMember
Now I'm going to have to find some brisket today. 
Posted on 6/15/13 at 2:26 pm to nosaints
Oak and pecan.
250.
250.
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