Days-ahead Brisket questions


 
C

ChadVKealey

TVWBB Pro
Due to a variety of factors, I need to cook our Christmas brisket on Monday (12/23). I've done a day ahead before, keeping the brisket in a cooler, then warm oven until serving time, but never this far in advance.

So, my primary question is: how "done" should I cook it Monday? Like, can I smoke it up to the stall, then chill/wrap it and place that in the oven on Christmas day to "finish"?

Or, is it better to cook it fully (to probe-tender, ~205-210) on Monday, then chill/wrap it and reheat on Christmas day.

Other relevant details: It's a ~18 lb choice brisket from Sams Club. I always separate the flat & point to cook separately but simultaneously (point over flat). I only serve the flat on Christmas; the point gets vacuum sealed and becomes chili later in the winter.
 
I'll link you a video of a dude, he holds his brisket for several hours.

He somewhere has a long holding times of 16h plus. From memory he pulled the brisket at 190F. Without further research that's what I would try, but I also cooked only 2 briskets in my BBQ career.
 
I would think that either of the 2 choices you gave would work.
But I agree with your statement regarding heat. You would probably have less chances of overcooking if you fully cook it first than reheat using a lower temperature.
 
Last edited:
Jonas-Switzerland said:
I'll link you a video of a dude, he holds his brisket for several hours.

He somewhere has a long holding times of 16h plus. From memory he pulled the brisket at 190F. Without further research that's what I would try, but I also cooked only 2 briskets in my BBQ career.
Click to expand...

This is how I do it, but I am not sure it would work in your case - 48-60 hours in advance. I would probably follow Chris's suggestion.
 
Tony Coloma said:
Sous vide could be helpful here
Click to expand...
True. You could smoke it til done and fridge it, vacuum seal it and Reheat in sous vide up to desired eating temp. You'd likely lose your bark, but I suspect you would if reheating in the oven with tallow or beef stock or whatever anyway. Another method would be cook it til done tomorrow, rest it, slice it, fridge it, and put it in a Nesco or similar roaster to reheat slowly -- with better than bullion or a small amount of stock for moisture. I have done this before, you lose the smoke ring but maintain the texture you are looking for. (Of the two, sous vide is a lot easier to control temp on if you have the gadget.)
 
Mike Shook said:
Another method would be cook it til done tomorrow, rest it, slice it, fridge it, and put it in a Nesco or similar roaster to reheat slowly -- with better than bullion or a small amount of stock for moisture.
Click to expand...
I did a similar thing for left over brisket. Sliced, vac sealed and frozen. To reheat I put it in hot water. I did not add any stock or moisture. In my experience (two briskets :D) it did not need more moisture. Maybe mix point and flat pieces in the same pack.

What do you meab with losing the smoke ring?

When reheating, keep food safety in mind. When in doubt heat up more.
 
You must log in or register to reply here.

 

Back
Top