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Preparing brisket in advance

aarongpeck
aarongpeck Posts: 5
in Beef

Hello All,

I am going to smoke packer trimmed brisket for 27 people this Christmas.  I have an XL egg.  I haven't done a brisket yet, but am assuming these should take around 15-18 hours to cook.  My first question is, how many briskets do you recommend for this number of people?  I'm just not sure how much waste there is.  Also, if I smoke it ahead of time, what is the best way to freeze and reheat the brisket so it is still great tasting and moist?  Thanks in advance for your time!

Aaron

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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    You are going to need at least 2 and probably 3 to feed 27 hungry people. I would very much avoid reheating a brisket for a holiday meal. They are so finicky you could be setting yourself up for a disappointing result. Briskets are by far best served after a rest but still hot. If you feel you need to cook in advance and reheat, Highly recommend a butt over a brisket. Butts can handle being held at temp for long periods or being reheated much better than a brisket


    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
    Butts can handle being held...hehe.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    henapple said:
    Butts can handle being held...hehe.
    Ha!

    In fact, they love it
    Keepin' It Weird in The ATX FBTX
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  • Nature Boy
    Nature Boy Posts: 8,687
    Hi Aaron.
    A good sized packer brisket is 12-15 pounds, and you'll end up with about 7-9 pounds of finished meat. Even if you figure a generous 1/3 pound per person, you won't need more than 2 briskets.

    At competitions, we've been regularly hitting 11-12 hours cooking time with 15 pounders, so you surely don't need 18.  If you will be reheating, I would recommend pulling it off just before it is fully tender....say, 180 internal. Cool a bit on the counter, then freeze the whole thing. Or even better, cook within a few days of Christmas, and just refrigerate it. When you are ready, reheat whole in foil until good and hot, then unwrap to set up the bark a little. Thinking 160 would be a good temp to shoot for on the reheat.

    Hope it helps. It's just one opinion!
    Cheers and happy cookin.
    Chris


    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • Little Steven
    Little Steven Posts: 28,817
    henapple said:
    Butts can handle being held...hehe.
    Get yer mind out of the gutter there man! :D

    Steve 

    Caledon, ON

     

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  • aarongpeck
    aarongpeck Posts: 5
    Good stuff guys.  Thanks so much for the great advice.
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