Brisket Finish in oven bag


 
B

Brian Trommater

TVWBB Super Fan
I seasoned up a 13 lb brisket last night and ended up sticking it in an oven bag to put back in fridge until Friday. Instead of putting in foil when it gets to 160 I am thinking about just putting back in oven bag tied back together loosely. Do you see any problem with this?
 
I figured probably would be Ok just thought it might over steam the meat like that. Be easier to get the juices at end of cook for gravy. Thinking about using some of the fat for yorkshire pudding.
 
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You should let the meat cool down to at least room temp before bagging it for proper food safety.
If you think it's going to "steam" the meat , then that's too hot.

Tim
 
Brisket turned out Great! Smoked 5 hours than put into oven bag and ran 5 more hours. Let sit 2 hours. Really easy to pour juices from bag. Brisket very tender and full of flavor. Of coarse the bark was soft but same thing with foil. Even the flat was very tender. Still can't believe $1.49 lb and hardly no big fat on it. Glad a bought another and put in freezer. Think I will stick with the over bag over foil for briskets.
 
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