Brisket question


 
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Douglas Lance

New member
I read somewhere about cooking a brisket to about 165 degrees then foiling it and putting it in the fridge for a few days, then when you are ready to use it heat it in the oven at 300 until the internal temp gets to 200 or so. anyone try it yet, or have an opinion if it will work or not?
 
Nope, haven't done it. Yes, it should work.

That said, a caveat: The brisket should not be pulled from the smoker, wrapped in foil and then fridged. This opens the door to pathogen growth as the brisket will not cool quickly enough if wrapped in foil, fridged or not. Not that this will happen but it definitely could; the conditions would be ripe.

Better to place the brisket on a cake cooling rack over a sheetpan and leave it on the counter to cool for 60-90 min. Then put the whole thing--meat, rack and pan--in the fridge, lightly draped with Saran, and allow to cool completely. Then wrap the brisket in foil till finishing time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Nope, haven't done it. Yes, it should work.
</div></BLOCKQUOTE>
I agree It should work. One thought though. When you heat/finish it in foil it will cook pretty fast so keep that in mind or you could end up with potroast brisket.
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Did that once.
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Kevin .... I basically know your method for reheating a fully cooked brisket, (pan, rack, liquid, foil). Do you see any advantages by doing it the way described above? Just curious.
 
Hmm. Not really. Not if you're comparing apples to apples. In other words, if you cook a brisket as usual (till done), cool, fridge, then reheat by the method to which you refer, I think you'll have good brisket.

If you cook partially and finish later as described in the OP, I think that as long as you don't cook too long, i.e., take it past tender to the pot roast-y stage, you'll have good brisket. I would not finish to 200, necessarily, I'd finish to tender, whatever that temp. Could be 200--but maybe not.

All this said, I'd really have to try the method in the OP to see how it goes. If worthwhile, it would be worth looking into for make-ahead situations, Q-joint scenarios, possibly catering.
 
I don't know if this helps but on my last cook I ran out of fuel when the butts were around 165-170. I preheated the oven, wrapped it in foil with my ET73 probe and put her in. When the butt came to the 190-195 range I checked out the tenderness and she was falling off the bone. Don't see why this wouldn't work for brisket.I don't think anybody could taste the difference in the finished product
 
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