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How to do brisket a day in advance?

A neighbor wants me to do a brisket for a party on Saturday evening.  The problem is I'm not available to do start it on Friday or Saturday, so I'd need to begin it on Thursday.  Do I cook it, double foil & towel wrap and let it sit in a cooler for a couple of hours then take it out to let it cool?   Or is it safe double foil/towel wrapped and coolered for 24 hours?  Any advice would be great.  My primary concern is food safety, flavor/juiciness is secondary.

Comments

  • MattyMcMattyMc Posts: 81
    I'd say you have to refrigerate and reheat for food safety purposes.
    Chester County, PA
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    +1. 24 hours is probably too long with refrigeration.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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  • MattyMc said:

    I'd say you have to refrigerate and reheat for food safety purposes.

    I agree. You are asking for problems holding it that long. Just reheat it very slowly uncovered in an oven. Foiling ruins the bark.

  • MickeyMickey Posts: 17,456
    No to 24 hours. Pushing it over 4 to 6 max.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • texvestexves Posts: 17
    Ok then.  Do I let it sit wrapped up in the cooler for the typical 2 hours, then unwrap and let it cool before putting it in the fridge?  I've heard that putting hot meat in the fridge is a bad idea. 
  • nolaeggheadnolaegghead Posts: 19,659
    If you have a foodsaver, put it in a bag, suck out the air and dump it in an ice bath.  To reheat, put it in a big pot of hot water.  Do not cut it until you're ready to serve!

    Foodsaver makes big bags with wings that will hold a brisket no problem.
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  • Let it cool uncovered to crisp up your bark. Put in the refrigerator at room temp. You just dont want it to sweat in the fridge.
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