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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2013, 10:15 PM | #1 |
On the road to being a farker
Join Date: 08-11-12
Location: North Bend, WA
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Serving Brisket tomorrow with no time to cook
Ok, I've got a 14lb brisket on the uds right now. The plan is to serve it tomorrow to family for dinner in honor of the Tide kicking the living crap out of the Irish.
My question is whats the best way to hold it till then and then reheat? Should I stick it in a cooler all night and put it in the fridge in the AM, or is there a better way? Game starts and 5 and I wont even bee home till 6 so I have no time to cook or even a long reheat. How would you reheat? |
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01-06-2013, 10:21 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Cook until it is done. Rest on counter until it is cool. Wrap and fridge. Have someone pull it and put in oven wrapped, at 300f for one hour or so.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-06-2013, 10:29 PM | #3 |
Full Fledged Farker
Join Date: 05-23-11
Location: Cranford, NJ
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From what people have told me and I had some luck with is:
Let it rest in a faux Cambro for an hour. Then vacuum seal it and ice it or toss in freezer. After 30-60 min toss in fridge. If you don't have a vacuum sealer (I didn't not) Remove foil or paper if there is any. Let it rest uncovered for 30 min to form a bark. Then plastic wrap the fark out of it a bunch of times. Then toss in the freezer. To chill real quick. After 30-60 min toss in fridge overnight. To reheat the brisket, in the vacuum bag or as I did in the plastic wrap, toss in a pan of water in the oven at 250-300 depending on how much time you have till an IT of 160. Shud take 1-2 hours. I saved my juice from the 30 min rest and used that to serve. Good luck and perhaps others will give some tips. Sent from my iPhone using Tapatalk |
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01-06-2013, 11:04 PM | #4 |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
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I believe both of these methods will work. Just depends on how quickly you want to get to bed when it's finished.
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Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
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01-06-2013, 11:11 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I definitely like Landarc's technique but I would wrap with the juices (he didn't specify) when I put in the fridge. That way it re-heats in its own juice. Not as good as right off the smoker but not bad. Good luck!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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Thanks from:---> |
01-06-2013, 11:22 PM | #6 |
On the road to being a farker
Join Date: 08-11-12
Location: North Bend, WA
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Thanks guys.
I'll have my wife toss it in the oven tomorrow. |
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01-07-2013, 08:10 AM | #7 |
is one Smokin' Farker
Join Date: 07-09-12
Location: Maquoketa, IA
Name/Nickname : Ron
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I posted a similar question Friday for a Saturday dinner. Wrapped in saran wrap after letting it cool outside. (10 degrees in IA) refrigerated, heated at 300 with some beef broth on the bottom of aluminium pan with foil on top at 300 for about an hour.
It turned out great.
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Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General |
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01-07-2013, 08:18 AM | #8 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Regarding the brisket, I'd also follow landarc's advice.
BUT......what I wanna know is....... Just WHAT are you gonna do when Notre Dame wins?
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
01-07-2013, 11:29 AM | #9 |
Is lookin for wood to cook with.
Join Date: 12-26-12
Location: Southside, AL
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Roll Tide
Sent from my iPhone using Tapatalk |
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01-07-2013, 12:25 PM | #10 |
Got Wood.
Join Date: 11-09-11
Location: Mobile.Al.
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Roll Tide Roll!!
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Char-Griller Duo, UDS, Medium BGE |
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01-07-2013, 03:39 PM | #11 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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You are going to have to hold it for a long time if you think the tide is going to beat ND
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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01-07-2013, 03:44 PM | #12 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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I would cook it until it was done and rested. I would vacuum seal it (separate point and flat if you can not seal the whole thing in one bag) and put it in the fridge until you need it and then put the vacuum sealed brisket in a pot of boiling water to reheat. It will taste as good as if it was served fresh yesterday and still be very juicy. I have done this a number of times and it has always been very moist and tasted great.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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01-07-2013, 04:12 PM | #13 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
XOXO, Long Suffering Bama Fan.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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