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re: Question about traveling with a smoked brisket
Posted on 2/9/23 at 2:30 pm to grizzlylongcut
Posted on 2/9/23 at 2:30 pm to grizzlylongcut
Where our plant is located there is basically nothing to eat out there but a single gas station that serves stuff like fried chicken. Having said all that we all get sick of gas station food or leftovers and my guys ask me to smoke a brisket for us about every 3-4 weeks. I’ve smoked briskets, wrapped them in butcher paper when the bark sets around 170-175 degrees, and finished smoking them to about 195 to 200 degrees. I take it off the smoker, let it rest for about 10 minutes, wrap a towel around it, and throw in my cooler. I’ve had them sit in that cooler for 7-12 hours before and the brisket was still pretty warm when I sliced it. Honestly letting those briskets sit in that cooler resting for so long seemed to produce a better finished product. I understand your concern about it continuing to cook while it’s wrapped but I haven’t ruined one yet. Bear in mind I don’t even use tin foil and it still stays warm wrapped in butcher paper.
This post was edited on 2/9/23 at 2:34 pm
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Posted on 2/9/23 at 4:01 pm to grizzlylongcut
quote:
You wouldn't worry about carryover cooking going straight from the pit to wrapped in foil and then in the ice chest?
Personally I would. The Texas brisket forums generally recommend letting it rest for an hour before wrapping and putting in a cooler but what do they know?
Posted on 2/9/23 at 4:42 pm to Boudreaux35
quote:
So, you start cooking around 7pm. Stay up all night watching the smoke (and drinking) then need to drive 7 hours to eat some sliced brisket and then fall asleep.
I've got a kamado smoker. So I'm not necessarily worried about big temperature changes or anything like that. Plus I've got a bluetooth temperature gauge that alarms me should the temp get out of hand.
Those kamados are beasts when it comes to holding temps once they get dialed in.
Posted on 2/9/23 at 4:43 pm to VABuckeye
quote:
Personally I would. The Texas brisket forums generally recommend letting it rest for an hour before wrapping and putting in a cooler but what do they know?
Those are my thoughts as well.
Posted on 2/10/23 at 9:01 am to grizzlylongcut
quote:
I've got a kamado smoker. So I'm not necessarily worried about big temperature changes or anything like that. Plus I've got a bluetooth temperature gauge that alarms me should the temp get out of hand.
Those kamados are beasts when it comes to holding temps once they get dialed in.
Not real familiar with the Kamado. Is it like a pellet autofeeder thing? I'm a stick burner guy. I gotta manually add wood when the previous burns out. Even at that, my experience is that once the thermometer lets you know your temp is low, you have a delay in getting it back up to the proper temp. That just extends your time more. I know the headache of trying to plan a smoke for a certain time. I don't really wanna think about trying to plan it for 7+ hours ahead of time to drive it to the location.
Posted on 2/10/23 at 4:31 pm to Boudreaux35
quote:
Not real familiar with the Kamado. Is it like a pellet autofeeder thing? I'm a stick burner guy. I gotta manually add wood when the previous burns out. Even at that, my experience is that once the thermometer lets you know your temp is low, you have a delay in getting it back up to the proper temp. That just extends your time more. I know the headache of trying to plan a smoke for a certain time. I don't really wanna think about trying to plan it for 7+ hours ahead of time to drive it to the location.
Kamados are insanely efficient when it comes to heat retention and burn rate. It uses lump charcoal and you can add in wood chunks as well for smoking. With a full basket, I have read that you can have it on the smoker settings and will not need to add more fuel for over two days. That's how long and efficiently it will burn.
Posted on 2/11/23 at 9:55 am to VABuckeye
quote:
Personally I would. The Texas brisket forums generally recommend letting it rest for an hour before wrapping and putting in a cooler but what do they know?
Sure, but he isn’t going to a competition here. The texas forums wouldn’t recommend cooking and then traveling 7 hours but those are his constraints.
Very few things are better cooled and reheated which is his only other option.
Many guys wrap brisket for 3-4 hours routinely. I’m not saying it’s the best, it’s just don’t often.
I would much prefer to cook it until say 200 instead of 205 and wrap it for the 7 hour drive then to cook it and cool it down and reheat it.
Posted on 2/11/23 at 10:58 pm to grizzlylongcut
You didn’t say if you have access to an oven or what not when you get there, and how much time between when you arrive and when you will eat. I cook more than a few briskets a year. I’ve done them all sorts of ways. If you have time and access to an oven or pit when you get there, cook it whenever you want, wrap in foil when done, and throw it in the fridge or freezer (depending on when you cook it…it’ll hold 7-8 days easily in the fridge) and then warm it up to 150-160 degrees internal before eating. It’ll taste just the same as it would if you had just done it. Otherwise, cook it just prior to leaving, cook it to about 5 degrees less than you normally would (if you go by temp), and throw it in a cooler, wrapped, and eat when you get there. It’ll be perfectly fine. Do not cut it and then reheat. Leave it whole and reheat if you go that route.
Posted on 2/12/23 at 10:33 am to baldona
quote:
Many guys wrap brisket for 3-4 hours routinely.
Most Texas places wrap for 10+ hours
But they also keep them in 140F industrial warmers for that whole time, so a little different then an ice chest
I have seen people wrap brisket in foil, then add some hot tallow to the ice chest to keep the ice chest warm for longer.
Posted on 2/14/23 at 8:50 am to grizzlylongcut
Why is anyone spending time on any food prep, cleanup, etc for a bachelor party ? Go to a restaurant.
Oh and all your brothers friends will be blitzed within an hour and a half and won’t even touch the brisket you end up working your arse off for.
Oh and all your brothers friends will be blitzed within an hour and a half and won’t even touch the brisket you end up working your arse off for.
This post was edited on 2/14/23 at 8:58 am
Posted on 2/14/23 at 10:19 am to grizzlylongcut
Of course, you do whatever you need to to have a good product at the end but keep in mind that the brisket you get a some of the top BBQ joints in the nation will sometimes have the brisket in a warming oven at 170 degrees for up to 10 hours after coming out of the pit. The wrapping and carry over is very common. I wouldn't worry about carry over cooking too much.
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