Just a report - this morning I had a brisket to bring to our mailroom folks. Cooked it this last Friday night fat side down, let it rest foiled for a few hours fat side up on Saturday when it came off, then quickly cooled it, split the point from the flat, and vacced them separately.
This morning I started a big pot of water on the range before I climbed in the shower, then dropped the two bags in the simmering water for about 40 minutes whilst I got ready for work. Removed them, dried the bags, stacked the two bags and wrapped in 2 layers of HD foil, and then in a 1/4 yard remnant of 60-inch wide polar fleece from the Wally-world clearance table (OUTSTANDING stuff for insulating resting briskets and butts). That bundle went into a pre-heated 6-packer ice chest with kitchen towels above and below - a TIGHT fit. This was packaged in the little ice chest at about 7:15 am. I delivered the brisket to the mail room at about 11:30 where I unwrapped the flat. Blasted thing was still too hot to touch even with thin gloves.
Excellent flavor, excellent texture - one of my better briskets, in fact. 13 lb CAB, Smoking Guns Hot rub, over 2/3 Kamado lump and 1/3 Kingsford, peach for smoke.
Just thought I'd pass the process along so that you'd know that a brisket can survive a 2nd "hot nap" quite well under these circumstances. Makes taking lunch to the group at work a bit easier knowing that I can cook Tuesday's brisket the weekend before and still have it taste as good as the day it was cooked as WELL as keep it piping hot for another 4 hours.
Keri C, smokin' on Tulsa Time
This morning I started a big pot of water on the range before I climbed in the shower, then dropped the two bags in the simmering water for about 40 minutes whilst I got ready for work. Removed them, dried the bags, stacked the two bags and wrapped in 2 layers of HD foil, and then in a 1/4 yard remnant of 60-inch wide polar fleece from the Wally-world clearance table (OUTSTANDING stuff for insulating resting briskets and butts). That bundle went into a pre-heated 6-packer ice chest with kitchen towels above and below - a TIGHT fit. This was packaged in the little ice chest at about 7:15 am. I delivered the brisket to the mail room at about 11:30 where I unwrapped the flat. Blasted thing was still too hot to touch even with thin gloves.
Excellent flavor, excellent texture - one of my better briskets, in fact. 13 lb CAB, Smoking Guns Hot rub, over 2/3 Kamado lump and 1/3 Kingsford, peach for smoke.
Just thought I'd pass the process along so that you'd know that a brisket can survive a 2nd "hot nap" quite well under these circumstances. Makes taking lunch to the group at work a bit easier knowing that I can cook Tuesday's brisket the weekend before and still have it taste as good as the day it was cooked as WELL as keep it piping hot for another 4 hours.
Keri C, smokin' on Tulsa Time
