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Hello,

Not sure if anyone can help me on this, but here goes.  I have to do a smoked brisket the day before eating it.  So, I'm wondering if I should (a) smoke it 170ish, take it off, cool and then wrap and cook the next day to 205 or (b) cook it all the way through the way I would normally cook a brisket and then just reheat the next day.  Thoughts?  Thanks.

Original Post

Probably too late but best to cook and then the next day, slice what you need, seal in seal-a-meal or double ziplock bags and drop in a pot of simmering water for maybe 10-15 minutes.  I’m guessing cooking part way will confuse the meat fiber and you’ll have a rock on your hands.  There’s plenty of net info in this, look at Malcolm at Howtobbqright.com to start.  

My preference would be to cook overnight and shut it in a chambray (a good cooler) wrapped tightly in foil.  It’ll keep six hours or more, maybe throw a couple of towels soaked in boiling water in first to heat the cooler.  Most bbq joints will serve brisket as much as 12 hours out of the smoker although they do have fancy holding equipment to keep it nicely.

I did smoke it for 4 hours at 300F starting at 7:30am of the day before.  The internal temperature was around 140F.  I then wrapped it up in foil and cooked it in a 300F oven until the internal temperature of the brisket was 200F.  This was at 3pm of the day prior to eating it.  I then stuck it in the fridge.  The next day, I took out the brisket, opened up the foil and warmed it up slowly at 250F until it was heated through.  This took about 1 1/2 hours.  Brisket was excellent.  Thanks for replying.

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