brisket question after the cook?

ButtBurner · 03-02-2013, 03:59 PM

Hey buds

I am in the middle of a brisket cook

It probably wont be done until 7-8 pm

I was not planning on having it for dinner, so how should I handle it?

Put it in the fridge until tomorrow, then reheat in the oven?

What about the leftovers? Vac seal I would guess. Its only my wife and I so it wont all get eaten tomorrow

any tips on this situation would be greatly appreciated!!!

Bludawg · 03-02-2013, 04:03 PM

I let it rest tented loosely under some foil in a sheet pan on the counter top until the temp drops to 140 then wrap it tight in Plastic wrap. you can safely reheat it in the Plastic wrap in a low oven with out over cooking or drying out, Only slice what you need for a meal it will help to retain moisture in what is left. I would cut the leftovers it into meal sized chunks not slices to Vacusuc & freeze.

HankB · 03-02-2013, 04:07 PM

Quote:

Originally Posted by ButtBurner

Hey buds

I am in the middle of a brisket cook

It probably wont be done until 7-8 pm

I was not planning on having it for dinner, so how should I handle it?

Put it in the fridge until tomorrow, then reheat in the oven?

What about the leftovers? Vac seal I would guess. Its only my wife and I so it wont all get eaten tomorrow

any tips on this situation would be greatly appreciated!!!

I'm in a similar situation (cooking mostly for two.) I slice and put in FoodSaver bags and freeze for future meals. Just today I asked SWMBO if she preferred me to get pulled pork, brisket, spare ribs, baby back ribs, chicken or turkey from the freezer. She chose chicken and I grabbed some pulled pork.

Back to your immediate problem... After the brisket rests I predict a late evening snack. Refrigerate the rest and slice it in the morning. Or slice while warm and refrigerate after. I think the beef will firm a bit when cold and that will make slicing easier.

I either reheat in the microwave or in a covered cast iron pan. I usually sauce a little before I reheat but if you collect some juices as it rests, that would work as well.

landarc · 03-02-2013, 04:12 PM

If I am going to refrigerate, I like to rest meat for a couple of hours, then place in an oven bag or similar and crash cool it in ice water. Then wrap in plastic wrap, whole, and refrigerate.

The next day, slice what I need for dinner. Then chunk into portions and freeze. I don't like slicing either, of course, I don't have a vacuum packer, and that would be different.

ButtBurner · 03-02-2013, 04:42 PM

thanks!!!!

its done!!!!

I went to probe it just now, nothing but buttah......

man oh man

I am really surprised it cooked so quick!!!

shocked is a better word!!!!

I guess I am living right!!!!

Oldbob · 03-02-2013, 04:59 PM

That Looks Just right to Me !! Good Job

Bludawg · 03-02-2013, 05:07 PM

Looks just about perfect to me. after a sample

I would pronounce it perfect.

Garrett · 03-02-2013, 05:29 PM

Holy fark that looks good! If I was a bettin man I would bet that the amount of leftovers are going to be less than you first thought.

dwfisk · 03-02-2013, 05:42 PM

Cooking a 13 pounder tomorrow, hope it comes out lookin that good!

93vpmod · 03-02-2013, 05:48 PM

Time for the difficult choice...a big moist slice from the middle or all of the flavor from the ends. It looks awesome!

The recommendation to slice later confirms my hunch from several weeks back when even the next day the brisket that i sliced was so dry I had to slather in sauce.

03-02-2013, 03:59 PM	#1
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	brisket question after the cook? Hey buds I am in the middle of a brisket cook It probably wont be done until 7-8 pm I was not planning on having it for dinner, so how should I handle it? Put it in the fridge until tomorrow, then reheat in the oven? What about the leftovers? Vac seal I would guess. Its only my wife and I so it wont all get eaten tomorrow any tips on this situation would be greatly appreciated!!!

03-02-2013, 04:03 PM	#2
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I let it rest tented loosely under some foil in a sheet pan on the counter top until the temp drops to 140 then wrap it tight in Plastic wrap. you can safely reheat it in the Plastic wrap in a low oven with out over cooking or drying out, Only slice what you need for a meal it will help to retain moisture in what is left. I would cut the leftovers it into meal sized chunks not slices to Vacusuc & freeze. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
	1 members found this post helpful.

03-02-2013, 04:12 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	If I am going to refrigerate, I like to rest meat for a couple of hours, then place in an oven bag or similar and crash cool it in ice water. Then wrap in plastic wrap, whole, and refrigerate. The next day, slice what I need for dinner. Then chunk into portions and freeze. I don't like slicing either, of course, I don't have a vacuum packer, and that would be different. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que
	1 members found this post helpful.

03-02-2013, 04:42 PM	#5
ButtBurner is one Smokin' Farker Join Date: 12-18-12 Location: Dearborn Mi Downloads: 0 Uploads: 0	thanks!!!! its done!!!! I went to probe it just now, nothing but buttah...... man oh man I am really surprised it cooked so quick!!! shocked is a better word!!!! I guess I am living right!!!! Last edited by ButtBurner; 04-10-2013 at 04:09 PM..

03-02-2013, 04:59 PM	#6
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	That Looks Just right to Me !! Good Job __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

03-02-2013, 05:07 PM	#7
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Looks just about perfect to me. after a sample I would pronounce it perfect. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

03-02-2013, 05:29 PM	#8
Garrett Take a breath! Join Date: 10-03-12 Location: Gastonia North Carolina Downloads: 0 Uploads: 0	Holy fark that looks good! If I was a bettin man I would bet that the amount of leftovers are going to be less than you first thought. __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle

03-02-2013, 05:42 PM	#9
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	Cooking a 13 pounder tomorrow, hope it comes out lookin that good! __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-02-2013, 05:48 PM	#10
93vpmod Full Fledged Farker Join Date: 02-02-13 Location: Springfield, IL Downloads: 0 Uploads: 0	Time for the difficult choice...a big moist slice from the middle or all of the flavor from the ends. It looks awesome! The recommendation to slice later confirms my hunch from several weeks back when even the next day the brisket that i sliced was so dry I had to slather in sauce.