Gimme your thoughts on this

[TuscaloosaQ]

I cooked a 17# choice brisket today
And a 12 pound prime.. It is 8:00 pm in Alabama and I took the brisket off the cooker ... My question I am going to let them rest a couple hrs.... I'm spent been in the shop since 4:00 am this morning... Will it hurt to put the briskets in the fridge whole when they cool down... Then heat up in the oven and slice tomorrow... Truthfully I'm to the point where I don't care.. I'm spent ... Dog tired.... What would y'all do.. Thx in advance for the response... I'm hitting the shower I smell like a freaking goat!!!!!!

[vmastros]

If you're not going to eat the brisket right now, I think the preferred method is to put it in the refrigerator whole. That way it doesn't dry out. Good luck

[SGH]

Message sent brother Shirley.

[BillN]

I hear you, some times your just too tired to eat. Yeah put them in fridge after they cool down. Reheat in a slow oven well wrapped to retain moisture, some guys will add a little moisture or butter on top to keep them moist. Let your gut tell you what to do when you look at them tomorrow. Something tells me they will still be great.

[V1VRV2]

I don't have any experience with putting a whole one in the fridge, but I've put what was left of one unsliced and it was excellent up to a week later

[Stlsportster]

I would suggest you separate the point from the flat if you are planning to do that. Easiest to do right off the smoker. Then into the fridge.....after a quick sample.

[LYU370]

I'm hitting the shower I smell like a freaking goat!!!!!!
Oooh... You cooked goat too? Good stuff!!! But in all seriousness, I'd separate the flat & point as well.

[smoke ninja]

Crash cooling would be better. That's alot of mass for the fridge to cool

[IamMadMan]

crash cooling would be better. That's alot of mass for the fridge to cool


^ +1

[TuscaloosaQ]

Crash cooling would be better. That's alot of mass for the fridge to cool

Not sure what crash cooling is... My plan was to let it cool down on the counter.... Get up then refrigerate ......

[SwineGuy]

Agree with the suggestion to separate the point and the flat. Easy to do while warm and that will help the smaller, separate pieces to cool down faster. You want it to cool down as quickly as you can and get through the "danger zone" (41-140 degrees).

[smoke ninja]

I read about it here from landarc

http://www.bbq-brethren.com/forum/showthread.php?t=186992

[smoke ninja]

http://www.bbq-brethren.com/forum/showpost.php?p=2888766&postcount=3

[landarc]

Yessir Paul, I refer to keep them whole, wrapped up tight.

I definitely would crash cool, however, a couple hours resting on counter will work. I much prefer to put in a oven roasting bag or similar heat proof bag and dunk in ice water. Had a guy put 30 pounds of hot pork butts in my fridge, heated up the fridge.

[Happy Hapgood]

I agree with the Crash Cool as Brethren landarc provided but after spending all day on a good brisket and running out of gas (to sleep) for the rest, I put it in the fridge overnight covered in foil @ 36*F from approx 195*F and reheated the next day in the oven @ 300*F using the Thermapen until it came up to 150*F IT. Good slices and still juicy.

I guess you could call it a semi-crash cool. It worked out well and there comes a time where I don't have the time and/or patience to babysit a cook that long.

[SmittyJonz]

Or In deep freeze for an hour or so after 15-20 minutes on counter - never had a single brisket or two heat up my freezer........

[smoke ninja]

Or In deep freeze for an hour or so after 15-20 minutes on counter - never had a single brisket or two heat up my freezer........

Yes but ice bath crash cooler actually lowers temps faster. At the risk of sounding nerdy ill say something about the density of water vs air....on second thought maybe not

[SGH]

Brother Shirley, my next trip up I have something for you. We have been piling them up.

[landarc]

SGH, you're a commercial shrimper? For some reason, I thought you were a meat slinger.

[Springram]

I think you can put the whole brisket in a 200* (no higher) wrapped in foil with a very small amount of broth or other liquid to add moisture. It may take at least a couple of hours.

Anything higher in temperature will start the cooking process all over again which is something you do not want to do.

[SGH]

SGH, you're a commercial shrimper? For some reason, I thought you were a meat slinger.

No sir, I am not. One of my best friends owns a 55 foot trawler and I go with him pretty regular. Just help him out in my spare time. I'm to old and wore out to hold up to full time commercial fishing. However I do love it. Just can't hang with the big boys any more.

[mjpmap]

Just an amateur opinion based on what works for me. Rest it, refrigerate it. 3 hours before serving, put it on a wire rack in a throw away roaster. Enough liquid to steam, but not enough to touch and cover with foil. Put it in the oven at 220 degrees and slice it when you're ready to serve.