another brisket question

SMOKESTACKS BBQ · BBQ Fan Joined: 18 Jun 2006 Posts: 293 Location: ozarks

?- can you cook a brisket to a certain temp, then let rest and put inthe fridge.the next day bring your brisket to 195-200 degress let rest and slice.to eat

?- doing this way would it changed the tenderness or flavor, or would i be wasting a brisket.
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EastTennQcrew · Posted: Dec 21 2007 Post subject: Fridge

Smoke,

If I was going to do what your talking about, I would go ahead and cook the brisket to 195 right off the bat. Then put in fridge, and the next day bring the temp up to 140 to serve.

I don't see were you accomplish much by finishing the cook on the second day.

RandyE
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SMOKESTACKS BBQ · BBQ Fan Joined: 18 Jun 2006 Posts: 293 Location: ozarks

i may do what you sugested, thought bring the brisket to that temp twice would dry out the brisket.

how about trying the high temp and fast instead of low/slow method
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necron 99 · Posted: Dec 21 2007 Post subject:

This thread has info on how I used to cook brisket faster, not sure exactly how to cross it over to anything with an offset firebox - but there are lots of oven brisket recipes that call for higher temps than 225 F to 250 F

http://www.thesmokering.com/forum/viewtopic.php?t=12031&highlight=
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EastTennQcrew · Posted: Dec 21 2007 Post subject: fast

Smoke,
One of the best briskets I have ever tried was cooked by the fast method. And it was from one of the best teams in KCBS. I would go for it.

But taking the up to the 140 to serve really isn't going to dry it out if you have it wrapped in foil or a good plastic wrap.

RandyE
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Thom · Joined: 03 Mar 2007 Posts: 20

My Own Opinion:

I have cooked and reheated several briskets, even frozen them. I do prefer the high heat quick method, which includes foiling midcook.

After cooking, add a can of beef broth, wrap tightly and refrigerate or freeze. The broth seems to get sucked up into the brisket, and it will be quite moist. Warm at low oven temperatures. It slices quite nicely when cool and you can easily identify fat pockets. Also the liquid fat will congeal and you can lift it off.