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I took today and tomorrow off to start the weekend early. Today is dedicated to... The Cook. ;)
I bought a 17.25 pound packer's cut brisket last night and trimmed, rubbed (Kosher salt, sugar, ground chipotle chili), and refrigerated it overnight. This morning, I've rinsed the meat, injected with port wine, beef broth, Worcestershire sauce, and garlic. Rubbed it with Dizzy Pig Cow Lick Steak Rub.
It's now on the pit over hickory at 225 degrees.
I expect that this will be about a 12 hour cook. Tomorrow we leave for our marina on Lake Michigan where we'll share the meat with friends up there. Transporting it and storing it until the planned party on Sunday isn't a problem. I just plan to throw it into a new brining bag and keep it on ice in a cooler. How do you guys recommend I warm it, though? I'm thinking tin foil wrap on a grill up at the marina for another little while? Should I slice it tonight after it's cooked, or should I keep I whole until after we re-warm it and before we eat it?
Happy Labor Day, folks!
Foghorn said:Chris_Wang said:Don't slice until you are ready to serve. Have a great weekend!
+1. However, you have to keep in mind that when reheating a big hunk of meat it will take a while. The last cooled, cooked packer I reheated took over an hour at 275 (in foil) and honestly I should have taken more time because it was only little above room temperature when I sliced it. I was just short on time and didn't want to get it so hot that I was really cooking it some more because I had tasted it when it came off the egg and it was perfect.....
Thanks for the suggestions regarding not slicing until ready to eat, guys. And yeah, I expect that I'll have to monopolize one of the grills up at the marina for a good while to bring this thing back up to temp.
It's starting to smell really good back here on the patio! Can't wait to finish an errand and kick back here with a beer and a cigar!
I finished my corner table for my XL BGE yesterday.
Here it is pre-cabinet door.
I used cedar for everything except the table top of the section for the Egg. The Egg section's top is a birch butcher block from Menard's. Total cost for this project was as much as a BGE table from the dealer, but this is a corner style with the enclosed cabinet.