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Brisket One Day Ahead

 
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smokerg
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Joined: 03 Jun 2005
Posts: 51
Location: Austin, Texas

PostPosted: Tue Jun 28 05 8:44 am    Post subject: Brisket One Day Ahead Reply with quote

Hello All!

Sorry this thing got hacked, I was really hoping to find some info about brisket in here. I am new to smoking but have been asked by a friend to do 3 (9 Pound) briskets for a party of his. I have other stuff I have to do as well, and if I read my copy of Peace, Love and Barbecue correctly, it is approximately 1.5 hours per pound. So this gives me two questions I need to ask:
1) Do I need to modify the time based on thre briskets, or do I still only calculate for 9 pounds
2) This is the tough one - I need to do this thing a day ahead. Do I go ahead and cook the whole thing and then reheat in oven just before the party or do I cook part of the way and then finish in the oven the next day?

Any help would be greatly appreciated!!!

Thanks
smokerg
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SmokerG
Midnight Smokers
Austin, TX
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dholcomb1946
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Joined: 06 Feb 2005
Posts: 324
Location: Kingwood, Texas (Houston)

PostPosted: Tue Jun 28 05 11:18 am    Post subject: My 2 cents Reply with quote

It will take longer depending on what kind of box you have to cook 27 # vs 9#. Stick a thermo in it and cook to 160 - 170, take it off wrap it in foil, let it rest 30 minutes, then refrigerate.

Next day, take it out & sit on counter for an hour, then put in oven in the foil and finish to 180 - 190 depending on how done you want it.
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smokerg
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Joined: 03 Jun 2005
Posts: 51
Location: Austin, Texas

PostPosted: Tue Jun 28 05 12:04 pm    Post subject: Reply with quote

Thanks dholcomb ...

One question ... is there anything I should do differently to make sure it doesn't dry out on me (water in tray in bottom of oven or something like that)?
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SmokerG
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Austin, TX
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dholcomb1946
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Joined: 06 Feb 2005
Posts: 324
Location: Kingwood, Texas (Houston)

PostPosted: Tue Jun 28 05 9:48 pm    Post subject: Foiled Reply with quote

The foil wrapping will keep it from drying out. You may want to tent the foil so that it doesn't get steamed & mushy, unless that's the way you like it.

In general it should take 8 - 10 - 12 hours to get it thru the first stage, then about 4 hours to finish it the next day, depending on how hot you set the oven & how fast it needs to get done.

Too bad we lost the many many posts in here on qing brisket.
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