Serving brisket later question

Teach42 · December 2009

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.

Fidel · December 2009

Keep it over 140&deg until party time is what I would do.

Teach42 · December 2009

So warming drawer or oven? Game on.

Tennisbum · December 2009

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

Teach42 · December 2009

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!

Fidel · December 2009

Had you already sliced it?

Teach42 · December 2009

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.

Fidel · December 2009

Do not slice brisket until immediately before serving. It will dry out quickly once you slice it.

Teach42 · December 2009

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!

Teach42 · December 2009

FYI, posted the final results in the other thread.

In a word though... TASTY!

Serving brisket later question

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