Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Serving brisket later question
Teach42
Posts: 219
As you may have read, my brisket cooked a little faster than I thought it would, and is going to be a 'mystery' in terms of how it comes out. I pulled it, added some of the drippings back in, and foiled it at 10:20 CST.
This was supposed to be for a holiday party at 4pm, 5 hours from now. Brisket has been resting for 40 minutes so far.
What's the best way to hold it for the party? Let it rest for a couple hours, refrigerate it and then reheat it?
Let it rest for a few hours, put it back in the warming drawer until party time?
Something else entirely?
Any suggestions would be appreciated. I was really hoping to time this better and this is only the second brisket I've ever cooked, so I'm at a bit of a loss.
This was supposed to be for a holiday party at 4pm, 5 hours from now. Brisket has been resting for 40 minutes so far.
What's the best way to hold it for the party? Let it rest for a couple hours, refrigerate it and then reheat it?
Let it rest for a few hours, put it back in the warming drawer until party time?
Something else entirely?
Any suggestions would be appreciated. I was really hoping to time this better and this is only the second brisket I've ever cooked, so I'm at a bit of a loss.
Comments
-
Keep it over 140° until party time is what I would do.
-
So warming drawer or oven? Game on.
-
have you sliced it?
if you have then I would put it in one of those aluminum pans with some added liquid beef stock, water something. then cover with foil and put in a warm oven.
if you have not sliced Fidel has a good suggestion
gp -
Funny that you say that. I just took it out of the cooler, added 1 cup of beef broth, refoiled it, put it into a shallow tray and threw it into a warming drawer.
Monitoring it now to make sure that the temp stays above 140.
Thanks for the good suggestion! -
Had you already sliced it?
-
Nope, was going to hold off on slicing it as long as possible.
Should I be slicing it sooner?
And BTW, REALLY appreciate your advice with this Fidel, huge help. -
Do not slice brisket until immediately before serving. It will dry out quickly once you slice it.
-
T-minus 90 minutes till serving time. It's been foiled and in the warming drawer on the lowest setting. Internal sitting at a cozy 165-170. Was thinking about adding another cup of broth to it since it had been quite a while, but when I opened up the foiled, it definitely seemed moist in there. So I wrapped it back up right away.
This might actually be salvaged! -
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum