Question about Finishing a Brisket

JMSetzler · 04-21-2012, 07:41 PM

Greetings...

I have a question about finishing up a brisket cook... When I'm finished cooking it and let it rest in the cooler, Is it OK to let the brisket completely cool in the cooler if I plan to slice it and vacuum seal all of the meat or do I need to slice it after it has rested for a while and it's still warm?

bigabyte · 04-21-2012, 07:47 PM

You should only let it cool to 140. Once it drops below 140, you want it to cool off fast to room temp and then refrigerated as soon as possible.

I think the slices for vacu-sealing are the best if you get it refrigerated before slicing. All those juices get locked in that way.

JMSetzler · 04-21-2012, 07:52 PM

Quote:

Originally Posted by bigabyte

You should only let it cool to 140. Once it drops below 140, you want it to cool off fast to room temp and then refrigerated as soon as possible.

I think the slices for vacu-sealing are the best if you get it refrigerated before slicing. All those juices get locked in that way.

Excellent... thanks for the info. When the meat cools to 140 I'll just foil it again and put it in the fridge. I'm gonna separate the point and make burnt ends but I'd rather 'solidify' the flat so I can slice it a little thinner. I find it a little more difficult to make thin slices while its hot....

landarc · 04-21-2012, 08:26 PM

I would not foil it a second time for cooling, the foil will hold the heat in. Use heavy plastic wrap, it allows for faster cooling while not allowing fluid loss. Or those big ziploc bags.

tish · 04-21-2012, 08:29 PM

I'm still going to school on everybody else's cook. Although the brisket is now on hold until I get a chuckie under my belt. Thanks for the heads up about the plastic, Bob.

JMSetzler · 04-21-2012, 09:00 PM

Quote:

Originally Posted by landarc

I would not foil it a second time for cooling, the foil will hold the heat in. Use heavy plastic wrap, it allows for faster cooling while not allowing fluid loss. Or those big ziploc bags.

Works for me...

Thanks :)

04-21-2012, 07:41 PM	#1
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	Question about Finishing a Brisket Greetings... I have a question about finishing up a brisket cook... When I'm finished cooking it and let it rest in the cooler, Is it OK to let the brisket completely cool in the cooler if I plan to slice it and vacuum seal all of the meat or do I need to slice it after it has rested for a while and it's still warm? __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

04-21-2012, 07:47 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	You should only let it cool to 140. Once it drops below 140, you want it to cool off fast to room temp and then refrigerated as soon as possible. I think the slices for vacu-sealing are the best if you get it refrigerated before slicing. All those juices get locked in that way. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-21-2012, 08:26 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I would not foil it a second time for cooling, the foil will hold the heat in. Use heavy plastic wrap, it allows for faster cooling while not allowing fluid loss. Or those big ziploc bags. __________________ "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

04-21-2012, 08:29 PM	#5
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	I'm still going to school on everybody else's cook. Although the brisket is now on hold until I get a chuckie under my belt. Thanks for the heads up about the plastic, Bob. __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!