Well it's happening again. Need the brisket experts!


 
Brett-EDH said:
Slit the wrap to vent for one hour. Then close it and fridge it. Then reheat in the wrap tmrw till 165 IT. You’re just warming it through for slicing. Then slice and enjoy. No second rest tmrw.
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How do I preserve the leftovers then? Back in fridge? I figured I would slice what we want tomorrow night and then fridge it. Then take it down to meal sizes and vacuum pack it
 
I am currently letting it rest in the paper and a towel in the cooler. It will sit about 3/4 hours total, I will then put it in a deep sheet pan wrapped still right into the fridge.
Plus I had a mishap with it. This beef was REALLY juicy. When I was pulling it off the shelf in the grill, part of the wrap becamme caught in the grate bars. And of course it came partially opened spilling buckets of juice and fat inside the grill oven, all over the shelf, all over the deck. So needless to say I jus spent the last hour cleaning up that mess. Plus tomorrow I know I will be cleaning for a couple more hours at least. What a mess.
I just hope the eating tomorrow is worth it :D
 
You can always try the Turkey Trick and ice bag the flat for 15-20 minutes after the brisket has rested on the counter for an hour or two.
 
We took the towels off, left it in the paper, and stuck it in the bottom of our downstairs fridge. I may make rack of lamb tonight and then warm the brisket tomorrow. I may have to either let it come to room temp, or at least warm it slightly so it's easier to slice it. I think we'll slice the whole thing and set it up in portion sizes, vacuum seal it, then freeze. Then we can warm the portions in a pot of simmering water as we want to use them. (not sure putting sealed vacuum bags in the Mwave is safe. Especially ours. The other day I tried to do some frozen chicken pot stickers. Followed instructions, and it incinerated them :D
 
LMichaels said:
I think we'll slice the whole thing and set it up in portion sizes, vacuum seal it, then freeze.
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I don't know on my own but this topic has been discussed before and if I recall correctly the advice was to portion and freeze "chunks" (meal portions) and then slice after you reheat at your chosen meal time. I don't know if it has to do with losing its natural juices and becoming dry by slicing first, or what. The Virtual Weber Bullet Cooking Topics might answer this.

Something tells me Brett will know.
 
I have seen it recommended both ways. (sliced ot left in larger pieces). And in a short while I have to go outside, and pull the grill apart. I have to clean up all the grease I spilled in the oven and all over the deflector. I'm facing a real mess.
In the future if I am doing something wrapped like this, when I go to lift it off, I will have a sheet pan under the top grate to catch a mishap like this before it's the disaster I have to clean this AM
 
Hello LMichaells. Hope all is going well with you pal!! My experience is only smoking on the WSM. Temps did the same thing. The point and the flat evened out at the end with the internal temp. I also have cut it up and used the vacuum sealer to save it to go in the refrigerator or freezer. Then when I wanted it again. I put the bag in water and boiled up. The food can out moist and tasted very good.
 
Vinny G said:
Hello LMichaells. Hope all is going well with you pal!! My experience is only smoking on the WSM. Temps did the same thing. The point and the flat evened out at the end with the internal temp. I also have cut it up and used the vacuum sealer to save it to go in the refrigerator or freezer. Then when I wanted it again. I put the bag in water and boiled up. The food can out moist and tasted very good.
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Good to know. That would certainly make meal storage and planning a little easier.
 
Well that mishap spilling all my aujus gave me more than a cleanup project. It spoiled the flat. Which I can tell had been cooked to perfection and had it rested properly in the ju would have been VERY nice. But while VERY tasty and honestly cooked perfectly it dried out on me :( We ate some of the flat tonight. Hoenstly tasted wonderful. Next one I will learn to get a sheet pan under there so if this happens again, I will at least have it and can re-introduce it during the rest.
The point looked gorgeous and I even got some nice burnt ends because I pretty much left this one untrimmed. Au natural :D Quite honestly I will do it that way again. I honestly saw no reason to labor over the thing for an hour or so trying to "shape" it.
And this was my first one that was "choice" as well. IDK I saw any reason to pop for prime next time either.
Tomorrow it's rack of lamb
I hope for the best for your cook. We got hurricane winds going on tonight. It's even fooling my RING camera that someone is there
 
Thanks for sharing, Larry.

To Brett, TFL and other experts: is it sensible for us to place our wrapped briskets in a foil [or other suitable] pan at that phase, negating ugly spills and aiding in the transfer stage?
 
I put mine in a fairly high sided foil pan after wrapping, mostly to prevent the same mishap Larry had, even though my butcher paper wrap is usually doubled and sometimes almost tripled. Cheap insurance plus you capture the juice in the foil pan when unwrapping.
 
BFletcher said:
Thanks for sharing, Larry.

To Brett, TFL and other experts: is it sensible for us to place our wrapped briskets in a foil [or other suitable] pan at that phase, negating ugly spills and aiding in the transfer stage?
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I cook to final temp. Then gently place into a large foil pan. Then slit the paper to vent for 30 minutes. Then cover with a towel atop the vented brisket and a towel below the foil pan.

Rest for 2-3 hours and then slice.

Using silicone gloves, the lift from the grate into the foil pan is maybe a 12” trip.

Support the brisket from its bottom so as to not crack the paper wrap.

Perfection every time.
 
Mark Silver said:
I put mine in a fairly high sided foil pan after wrapping, mostly to prevent the same mishap Larry had, even though my butcher paper wrap is usually doubled and sometimes almost tripled. Cheap insurance plus you capture the juice in the foil pan when unwrapping.
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Yes, I too double envelope the butcher paper. Cheap insurance. And the same foil pan you describe.
 
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