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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-04-2013, 06:23 PM   #1
Mrfish
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Default Holding Brisket Question

I have two briskets on the smoker should be done around midnight. I plan on serving about 4pm tomorrow.

Should I refrigerate? Wrap in 5 day cooler with towls? If so, how long will it hold? Rest a couple of hours then refrigerate?

So many questions!
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Unread 01-04-2013, 06:28 PM   #2
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Midnight to 4pm is too long to hold in a cooler. I've gone 5 or 6 hours, but that's 16 hours.

I would chill it reheat it for serving.
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Unread 01-04-2013, 06:29 PM   #3
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I would cool them down quickly, refrigerate and reheat. Way too long to hold them in my experience.
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Unread 01-04-2013, 06:34 PM   #4
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Wrap in plastic wrap and go to the reefer.
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Unread 01-04-2013, 06:44 PM   #5
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I love this place! Thanks guys.
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Unread 01-04-2013, 06:46 PM   #6
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Not to take away from mrfish post but i have a quick question about a brisket I'm going to smoke in the morning. Should i go ahead and put the rub on tonight and let it set or wait until morning to apply the rub? I have also heard of people apply the rub at night then rub applying more rub the next day. Any advice will greatly appreciated!
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Unread 01-04-2013, 06:52 PM   #7
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In China we have very cheaper electrical oven, I can hold the brisket in electrical oven.
Just foil the brisket, maybe with extra wine/seasoning, insert probe into the brisket. and set the Brisket at 130F. Then you can keep it tens of hours
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Unread 01-04-2013, 06:58 PM   #8
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Quote:
Originally Posted by Tnbbqr View Post
Not to take away from mrfish post but i have a quick question about a brisket I'm going to smoke in the morning. Should i go ahead and put the rub on tonight and let it set or wait until morning to apply the rub? I have also heard of people apply the rub at night then rub applying more rub the next day. Any advice will greatly appreciated!
I'd definitely rub it tonight... big cuts of meat take a while to absorb that flavor. More rub in the morning is up to you????
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Unread 01-04-2013, 07:05 PM   #9
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I've done both rub the night before or an hour before, and I like doing the night before. Could be in my head, who knows? Either way it is better than a McRib!
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Unread 01-04-2013, 07:09 PM   #10
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Quote:
Originally Posted by woodpelletsmoker View Post
In China we have very cheaper electrical oven, I can hold the brisket in electrical oven.
Just foil the brisket, maybe with extra wine/seasoning, insert probe into the brisket. and set the Brisket at 130F. Then you can keep it tens of hours
130F is in the danger zone according to the USDA.

http://www.fsis.usda.gov/factsheets/...food/index.asp
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Unread 01-04-2013, 07:50 PM   #11
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Thanks guys!
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