Tailgate?bbq timing question


 
D

DennisM

TVWBB Pro
Every year, a group of my brothers, cousins, and fellow Chiefs (in the Navy) go to a football stadium. This year it is Houston, TX. My brother lives right outside Dallas and I plan to fly in ther prior to the game.

Of course, I am in charge of the BBQ. This is my plan, can you tell me what you guys think.


We will leave Sat morning for Houston. I plan to cook all the food on a WSM of course all day Friday. (Brisket, and 2 pork butts) I plan to pull the pork, slice the brisket, and put it in foil pans. At that point, it will be refridgerated. When we get to Reliant, I planned to maybe heat the food indirectly over a gas grill to warm it up. Does this sound like a good idea? Thanks.
 
Dennis,

I would think that should work just fine. I think you could even get away with heating it directly (on low) if you were pinched for time. I'd bring a spray bottle filled with apple juice and spritz the pork and brisket every 30 minutes or so. It will help keep it real moist on reheat.

Don't forget the BEER!!
 
I agree, slice the brisket after the reheat and I would still keep that bottle of apple juice ready for the pork as well.

You make also want to take some brauts to gril and sell. You are going to have some sniffers coming over once they get a smell of your Q!
 
Thanks for the great advice. Seems like leaving the brisket alone is the way to go.
Normally when I am done with it, I let it " rest" for a while in foil. Should I not do this and just let it cool as fast as possible?
 
Another don't slice brisket here. I do this same cook every week for my bbq shack on the weekends.

Here is how I do it. I smoke the butts, and brisket til the flat is done. I seperate the flat from the point and throw the point back on in foil for an hour or so. The butts and flat rest an hour. I put the flat in the fridge and pull the pork then throw it in the fridge. The point rests an hour also, but before going in the fridge I scrape off the fat that will easily come off. Usually close to a cup. I put that in with the flat.

On reheat I add around 1/2 cup per pound of pork some kind of liquid, usually apple juice and water. Cover with foil and reheat on the gasser with the center burner off. The brisket gets a mix of liquid also. Make sure the fat you took off of the point is laying in the liquid, and reheat on the gasser. I slice the brisket as it is needed. This has worked well for me. The flat doesn't dry out for me. I believe that having the fat in there helps a lot. It definately isn't needed on the point. Sometimes I shred the point before putting in the fridge then reheat it with some juice and some BBQ sauce.
 
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