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Question on brisket

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CharleyR
CharleyR Posts: 103
in EggHead Forum
I will be pulling my brisket off in an hour or so, at around 190-195 degrees. I will wrap it and let it rest for several hours in a cooler. However, I'm a good 16 hours away from serving it...way longer than a rest period. So do I slice it while it's warm, prior to refrigerating it? Or do I refrigerate it unsliced? And if I do refrigerate it unsliced, do I ultimately slice it before warming it up, or after? I've never had this timing issue before.
Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
Ample supply of bourbon and cigars!
Naperville, IL
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Comments

  • cazzy
    cazzy Posts: 9,136
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    The pros are all getting liquored up at Brisket Camp. Hopefully someone with a lil know how will come through. Stand by.
    Just a hack that makes some $hitty BBQ....
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  • CharleyR
    CharleyR Posts: 103
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    Actually, I think I now have my answer. I'll make sure i double or even triple wrapped as it rests in the cooler. Then directly to the refrig. When I reheat it, it'll still be unopened and a will slowly bring it it up to serving temp in a covered roasting pan in the oven. Or at least that's what the semi-pros say on other sites.
    Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
    Ample supply of bourbon and cigars!
    Naperville, IL
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  • cazzy
    cazzy Posts: 9,136
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    @CharleyR‌

    I don't see any benefit to FTC if you plan to refrigerate. FTC helps if you pull your brisket a lil early, but if you pull it when it's perfect, there is always a chance to overshoot your temp. I'd let it sit on your counter for about 20 minutes, then refrigerate whole.

    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
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    Ultimately I think too many people think FTC is a requirement. Some peeps even plan for it. A brisket is not a fine cut. What you think is juice is really gelatin, so there isn't anything to redistribute.

    I only FTC if I'm done 2 or more hours before serving. If y'all are ready to eat, leave it on your counter for 30-60 minutes so it's cooler to handle and dig in.

    Food for thought.
    Just a hack that makes some $hitty BBQ....
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  • CharleyR
    CharleyR Posts: 103
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    Hey thanks! While I don't know exactly what FTC stands for, by the context I think you're saying why rest it in a cooler if it's going to the refrig anyway. Makes sense to me. I may let it cool a little before hitting the refrig, as I don't want to threaten my valuable beer. But this will let me get to bed at a decent hour. See, the "pro" I needed was available when I needed him. Thanks again!
    Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
    Ample supply of bourbon and cigars!
    Naperville, IL
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  • cazzy
    cazzy Posts: 9,136
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    FTC is:

    Foil
    Towel
    Cooler
    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
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    It's a way to safely hold a protein for hours and hours. Google it.
    Just a hack that makes some $hitty BBQ....
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  • CharleyR
    CharleyR Posts: 103
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    Ahhhh, my education continues. Thanks again, my friend!
    Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
    Ample supply of bourbon and cigars!
    Naperville, IL
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  • OmahaOne
    OmahaOne Posts: 154
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    There really is no good way to reheat the meat to taste like it would just after being cooked but here are a couple of different ways: This may sound crazy but I took a BBQ class a few (ok many, many) years ago and we were told to wrap the meat in plastic wrap and place in a 200 degree oven until heated through. Another method to use is, if you have a food saver machine, simply seal the meat, then when you're ready to reheat it, drop it in a pot of boiling water and in a few minutes its ready to eat. Good luck with whatever method you choose.
    XL BGE - Indianapolis, IN
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