Brisket Question

Boogie

So I just pulled off my first brisket. I foiled it and put it in a cooler. Now the Whiz says to let it sit for at least an hour before cutting. But if I am not going to be eating it tonight, should I slice, then fridge? Or should I fridge, then slice tomorrow? I didn't get it on at the time I wanted, so eating tonight is out of the question.

Beli

This is what I would do. Slice against the grain add some apple juice and some sauce if you want. Foil & keep for eating later.

Boogie

That is exactly what I will do. Thank you.

civil eggineer

I personally would refridgerate it first then slice it later. It will firm up and be easier to get nice thin slices.

thirdeye

Since you have plenty of time, give it a couple of hours in the cooler. Stick a probe in it to make sure your internal stays above 155°. When it comes out, place the foiled brisket into a zipper or vacuum bag and cool it down as fast as possible. If it's a smaller flat, put it in the freezer for an hour or so, then transfer to the fridge. If it's a big flat or whole brisket, mix a cooler full of ice water and submerge it for an hour, then reansfer to the fridge.

The object is getting it through the 40-140° danger zone as quickly as possible. Do your slicing following reheating, it will be much moister.