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Brisket - ever hear of this?

A caterer told me yesterday that he smokes several hundred pounds of brisket at a time in his big commercial smoker.  He said he pulls them after the stall at about 175 and freezes them.  He takes them out as needed and finishes them off in a couple of hours in an oven.  Anyone ever tried this?  He claims that the final product is indistinguishable from cooking all the way in one session and much more easy to manage the timing.

Comments

  • Brisket_FanaticBrisket_Fanatic Posts: 2,588
    edited April 2014
    Never heard of it but if his customers like it then there must be some truth to it.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • njlnjl Posts: 865
    Makes sense to me.  Pull and freeze when they're nearly done...then they can be warmed up / finished much faster as needed.

    When we oven cook braised brisket, we cook it in two steps...it cooks a couple hours whole, then gets refrigerated, preferably overnight.  The next day, we skim most of the fat off the top of the liquid, slice it, put it back in the pan, and cook it a couple more hours.  The end result is sliced brisket that will fall apart if you grab a slice by one end and can be eaten with just a fork.
  • henapplehenapple Posts: 15,975
    Restaurants have all kinds of methods...try it and let us know.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • njl said:
    Makes sense to me.  Pull and freeze when they're nearly done...then they can be warmed up / finished much faster as needed.

    When we oven cook braised brisket, we cook it in two steps...it cooks a couple hours whole, then gets refrigerated, preferably overnight.  The next day, we skim most of the fat off the top of the liquid, slice it, put it back in the pan, and cook it a couple more hours.  The end result is sliced brisket that will fall apart if you grab a slice by one end and can be eaten with just a fork.
    I can see where this method would work for a restaurant or caterer. My preference, however, is for a slice of brisket that does not fall apart when picked up.
    ---------------------------------------------------------------------------------
    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.
    ____________________
    Aurora, Ontario, Canada
  • sumoconnellsumoconnell Posts: 1,374
    There is a rumor this is the method that rudy's employs..
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    Austin, Texas.  I'm the guy holding a beer.
  • cazzycazzy Posts: 9,056
    Rudy's? Or do you mean Salt Lick? Salt Lick cooks everything to about 80% on a gas grill, then refrigerates the meat. The following morning, they heat everything up on their open pits. As a Texsan, that process makes me incredibly sad.
    Just a hack that makes some $hitty BBQ....
  • sumoconnellsumoconnell Posts: 1,374
    Could be...rumor is only as good as it's source :)

    Agree on salt lick, they openly say most all steps, just leave out that one!
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    Austin, Texas.  I'm the guy holding a beer.
  • sumoconnellsumoconnell Posts: 1,374
    I have heard la barbeque uses a ninja to slice their brisket...

    http://www.statesman.com/videos/news/la-samurai-barbecue/vCXwS3/
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • cazzycazzy Posts: 9,056

    I have heard la barbeque uses a ninja to slice their brisket...

    http://www.statesman.com/videos/news/la-samurai-barbecue/vCXwS3/

    That's freaking great!!! Lol
    Just a hack that makes some $hitty BBQ....
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