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Diesel Dave

Diesel Dave

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Okay I've got 2 brisket cooks to do 2 days apart.
Now I'm considering doing 2 cooks as I have the time to do the L&S twice.
If I do this I'm gonna be one tired puppy as the one is a lunch meal and the other is a dinner meal.
Now the first is for family, about 22 people, and the second is for the local Rotary Int. group.
Now the people from Rotary have heard how good my brisket is and are lookin forward to it. Also this will be a judgment for me doing Q's for them in the future at other gatherings. Which will be paid for events.

If I do both at the same time, how would you guys/gals go about cooling it fast enough and what would be the best way to reheat a whole packer and keep the bark and flavor as well as not dry it out?

Thanks everyone
 
Just suck it up and do two cooks! Sleep is overrated :loco:

Set a timer and take 30 minute naps if needed
 
You are only cooking one brisket for 22 people?? :roll:

If you need to do separate cooks, I would leave the one for day 2 whole and reheat it in a slow oven. Some folks will tell you to vacuseal then boil in the bag. That works well too.
IMHO it is always better the day it's cooked, but I am also a big fan of sleep...
 
You can cook them and pull them just befor they are done. Cook to 190 or so and pull then cool. Keep them whole. I put mine in a pan and cover with foil and reheat them at about 350-400. I put a thermometer in the thickest part. For you I would set the temp at 160 and check. If not probing tender reset to 180 and check at that point. I don't add any liquid. You will have drippings when you are done. These can be made into a sauce. Brisket packer will take abut 4 hours to reheat.

I forgot to ask, are these the same day?
 
Smoke Dawg said:
Just suck it up and do two cooks! Sleep is overrated :loco:

Set a timer and take 30 minute naps if needed
Click to expand...

Hod did I know that would be the first answer :laugh:

LMAJ said:
You are only cooking one brisket for 22 people?? :roll:

If you need to do separate cooks, I would leave the one for day 2 whole and reheat it in a slow oven. Some folks will tell you to vacuseal then boil in the bag. That works well too.
IMHO it is always better the day it's cooked, but I am also a big fan of sleep...
Click to expand...

No I'm doing 2 for the first cook and 1 for the second one as so far there are only 12 people. I'm thinkin you're right and I'll have to do 2 cooks


Pyle's BBQ said:
You can cook them and pull them just befor they are done. Cook to 190 or so and pull then cool. Keep them whole. I put mine in a pan and cover with foil and reheat them at about 350-400. I put a thermometer in the thickest part. For you I would set the temp at 160 and check. If not probing tender reset to 180 and check at that point. I don't add any liquid. You will have drippings when you are done. These can be made into a sauce. Brisket packer will take abut 4 hours to reheat.

I forgot to ask, are these the same day?
Click to expand...

Thanks, they're 2 days apart. So I'll probably go 2 cooks but if I have 2 in the same day I'll deffinetly use the plan you laid out.


Thanks a lot
 
OK now my mom, who's hosting both parties, says I'm cookin too much meat.

I'm figuring 2 packers, 15+ lbs each, for both cooks.
There are 18 adults at the family Christmas party and now it's up to 20 adults at the second party. She's saying people don't eat that much meat :roll:
I'm figuring about 3 lbs waste with trimming and then more loss in weight with cooking.

Additional opinions please







Plus I get the left overs for chilli and stuff bwahahahahahahaha
 
Most people figure about a 50% yield, so if you start out with a 15 lb brisket you'll end up with 7.5 lbs of cooked meat after trimming and loss during cooking. You may get more than that, but that's a good number to use.

Also, if the only meat is the brisket I'd figure 1/3 lb per serving, so a 15 lb brisket will yield around 22 servings.
 
I'm sure your Mom is a real nice lady, Dave....but "TO MUCH MEAT"?!??? :-D

Doggy Bags for everyone! (if needed)
 
Um, why the farm is this in the WoodFark? This is way too on topic for this place. Just sayin'...
 
Thanks Ron I really appreciate the info. I just worry about running out.

Gary I'm with ya on that!!! there's really NEVER too much, mom's not a meat eater
 
Ack, I am suddenly in this strange land called the Q-talk. Bunch of odd folks walking around talking of grills and meat :noidea:
 
Well too much is always a good thing Ron.



Brad it's all your fault we're here :tsk:

Gore don't the blame this time
 
Ron_L said:
Most people figure about a 50% yield, so if you start out with a 15 lb brisket you'll end up with 7.5 lbs of cooked meat after trimming and loss during cooking. You may get more than that, but that's a good number to use.

Also, if the only meat is the brisket I'd figure 1/3 lb per serving, so a 15 lb brisket will yield around 22 servings.
Click to expand...

This estimation is spot on for how many servings will yield. And if you mom thinks that you are cooking too much meat, tell her that you want to make sure you have leftovers than not enough. I'm 100% positive some people will want to take some home.

Also for best results do 2 seperate cooks. If you want some sleep do hot and fast cooks if it is dinner. If it is lunch, do a low and slow overnight cook.
 
dammitall Gore!

Now that that is fixed. As I see it, you need to cook two briskets for each event. There are a couple of reasons why.

1. one single brisket yields 50% but, there is inevitably waste beyond that, Plus, assuming you do a good job, people can, and often do, eat more than 1/3 pound of meat. You can limit that of course, but, do you want to do that?

2. two gives you a choice of which one to serve first, as you can serve the better one first, or the one that get's done first, then serve more if people want. If they don't, more for you.
 
2 HotnFast Cooks with Sleep in between :mrgreen: That Ole Lang ought be able to hit 300*, Eh?
 
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