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Forkin Pork BBQ Pro
Joined: 25 Jan 2007 Posts: 687 Location: Stamford, Connecticut
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Posted: Thu May 18 17 9:32 am Post subject: Second Day Brisket |
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This is the first time I have had to cook a brisket one day ahead of time
Pulling off at 195*
Wrapping in clear wrap and straight into the frig.
The next day I have two cooks so
So, with the brisket how should I reheat it?
And when should I slice it?
Thanks for your time |
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qfanatic01 BBQ Pro

Joined: 21 Oct 2009 Posts: 768 Location: Champlin, MN
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Posted: Tue Jun 06 17 1:18 pm Post subject: |
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I never done it for a competition but I would leave it wrapped and reheat it at 225 for 2 hours then rest for 15 to 20 unwrapped. Slice it up. _________________ The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction. |
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Pit Boss BBQ Super Pro

Joined: 04 Sep 2008 Posts: 2362 Location: Mt. Pleasant, South Carolina
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Posted: Wed Jun 07 17 4:06 am Post subject: |
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First off...putting a 195* brisket directly in the fridge is not smart. Allow it to cool, unwrapped, until it hits 135*. Then wrap and put it in the fridge...preferably on a metal pan sithing directly on top of ice so that the ice is in contact with the pan at all times.
Reheating should be done wrapped in foil not plastic. I would reheat no lower than 300*. And you don't reheat by time. The internal temp has to reach 165* no matter how long that takes.
This post is in the catering section. If you are an inspected caterer you should know these things.
I would also ask that if anyone gives a recommendation that pertains to food safety, please have at least a basic knowledge of food safety. _________________ Somewhere in Kenya...a village is missing their idiot. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Fri Jun 09 17 11:50 pm Post subject: |
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what kind of refrigeration unit?
To get a piece of meat down to proper temps fast enough will almost require a blast cooler. You may be able to do it in a walk-in cooler if placed unwrapped directly in front of the fans.
if you took that brisket up to 195, I doubt you'll be able to slice it the next day without it falling apart.
I've done 2-day briskets, but only took them to 175, and placed them in a walk-in freezer to get the temps down for safe holding in the cooler.
The day I finished them, I would not wrap them I would place foil underneath and take them up to 185 before slice & serve
if you are now more careful with times & temps, you risk growing Perfringens bacteria, that may ruin your reputation real fast _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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cjschuckwagon BBQ Fan
Joined: 04 Aug 2007 Posts: 264 Location: northwest pa, but my heart is in avery california
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Posted: Fri Nov 17 17 11:19 pm Post subject: |
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With pork shoulder i wrap in plastic, then ice bath until temp is safe. Wrap in foil over the plastic and retherm at 300 max until u to temp.
The plastic helps retain moisture and doesnt hurt anything, works great for pork....cj _________________ why see a shrink, bbq therapy...be one with the pig....cj |
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