Brisket with a 9-hour rest???? HELP!!!!

Thawley

Thawley

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So we're heading up to the snow this weekend for the annual Indian Princess winter camp. (Not really camping.)

Everyone wants BBQ the first night after we arrive. SOOOOoooooo... I'm planning to smoke a couple briskies overnight so there're ready about the time we leave in the AM. But I'm not sure about just leaving them in the cooler 8-9 hours before dinner. Would it be better to chill & then reheat? If so, how?

What to you caterers do for stuff like this?
 
I would cool them down whole, wrap, and slice right before re-heating in it's juices later. It's not worth the risk of the meat being below 140 degrees for an extended period of time.
 
I agree with T.K. After cooling, I would wrap tightly in plastic wrap covered with aluminum foil wrap. I would then reheat in the wrap. Prior to serving, I would break open the wrap to allow the meat to reabsorb the juices, then slice and serve.
 
I like the slice it cold plan. What's the need for wrapping it so tightly? Could I just place the sliced packer in an aluminum pan with it's own juices and seal with a foil lid?

Also, what oven temp & time do y'all suggest for reheatment?
 
I wrap tightly for an airtight seal which helps in keeping the brisket moist when rehaeted...usually at 225 for 2 hours.
 
yes chill... like i do but never ever slice before reheating...
 
Last edited by a moderator:
when you see the plastic bubble its ready.

so we don't spread ignorance, anyone wanting to comment on the use of plastics in food prep and reheating, please just PM me
 
Would definately agree with Donnie about not slicing before reheating. Man, slicing and then reheating sounds like a recipe for some dry dry brisket. I may be wrong so don't hammer me if you have a reason for slicing first. I am like the rest of the brethren here, always willing to learn something new. Just a thought.
 
Now that I read this post and read the ideas I will expand.

It looks like you are doing what I do with quite a few briskets at a time but you are taking the briskets somewhere.

First, go to sams and buy a LARGE roll for 17 buck of plastic wrap. It will last you a lifetime. I go through one a month.

Next, wrap the HOT meat in the plastic many times. 3 times one way. then 3 times the other way several times. Leave no space it you can and wrap tightly.

As the brisket cools on a rack on your counter for a bit it will draw in any space.

You brisket and its juices are sealed. I like to quickly throw it in the freezer a bit to bring the temp fown quickly... with many briskets like i have at times I use more sophisticated methods of cooling.

If I don't want it frozen I pull out in about 4 hours and place in the fridge.

to reheat I don;t even use foil and reheat in a pan in the oven and have used as high as 300 without incident.

when the plastic begins to bubble from internal pressure (don't puncture ever) then you are ready.

Let is rest again in the plastic half an hour then remove and slice.

With my rub I use the bark literally comes back from just sitting on the counter airing out.
 
Meat Burner said:
Would definately agree with Donnie about not slicing before reheating. Man, slicing and then reheating sounds like a recipe for some dry dry brisket. I may be wrong so don't hammer me if you have a reason for slicing first. I am like the rest of the brethren here, always willing to learn something new. Just a thought.
Click to expand...


I think what meat burner is trying to say is, slicing the meat before reheating it is a lot like stuffing your wife's giggle spot with dry cotton before intercourse and expecting it to be juicy upon entry.

I would never say that... but Meat there... well I know that's what he is trying to say... he gets abrasive at times.
 
Donnie, what kind of plastic wrap? I would think your method would be perfect for the original poster's question and the type of plastic wrap would be important.
 
I have no idea what goes on that makes Meat act rational all the sudden.

The same type of wrap that you would wrap your wife in. What... a big ole saran wrap roll... food wrap.... the little boxes will only frustrate you
 
its officially called "big azz butt wrap"

jesus come on... you know what I mean
 
I know what you mean:
 

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thanks mike..... now will Mark come in and start up the Kitty Litter/plastic debate.
 
While it may be politically incorrect.....A brisket will still be smoking hot after 9 hours in a towel lined cooler and it will still have a good texture.
 
Cliff H. said:
While it may be politically incorrect.....A brisket will still be smoking hot after 9 hours in a towel lined cooler and it will still have a good texture.
Click to expand...

way too many variables for this to be consistently true. I know it from experience that it CAN be true but not reliable depending on the cooler itself, amount stored inside, temp of what went in, temp of cooler when it went in, temp outside, whether or not some idiot opens it, size of brisket, number of towells.

I would also say that 140 degrees is not at all piping hot and even an appearance of being "smoking (steaming) hot" would be a stretch depending on humidity and temp.

Mindy Vega, that's smoking hot.
 
Preheat the cooler with some boiling water, shut the lid for 10 minutes,
Pour the water out, and put 1 or 2 heatpacks, like you use for your sore back, in the bottom of the cooler. If the brisket goes in hot, in foil, wrapped in towel, with little extra space in the cooler with heatpacks, it will be perfect when you arrive.

They will be at a safe temperature the entire time! If they are not hot enough for you, keep them in foil, place in oven 250-275 for 20 minutes THEN slice and serve.

I have used this technique for the military family days often, with perfectly tender, juicy, warm, and safe brisket.
 
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