Have Brisket Will Travel

Webass

I'm taking a whole brisket again for Thanksgiving Eve dinner to wife's family in Birmingham, a 4 hour drive.  We'll leave Wed mid day.  Last year I put it on about midnight Tuesday.  When I checked it at 7am it was already at 185 IT.  I wrapped and pulled it at 200 at 10am, put it in a warm oven, which was probably a mistake, and FTC'd when we left about noon.  At 5pm it was still warm and tasty but the slices fell apart.  It was closer to pulled brisket.   

To avoid a repeat this year I'm thinking about doing it Tuesday from early morning to whenever it's finished, letting it rest and then separate the point and flat, keeping them whole, and then vacuum sealing and refrigerate.  I'll keep it cold and heat in boiling water Wednesday night and then slice .

I'd be interested in opinions of this and any alternate suggestions.  Thanks!

    

The Cen-Tex Smoker

So Ive done several stop/start briskets lately and they have been among the best I have ever done. Here is what I recommend: cook it to 165-ish on your egg, then throw it in the freezer for an hour to cool, then put in the fridge until it's totally cooled. Once totally cooled, wrap it in paper or foil (I recommend foil for this one because you are going to finish it there and it saves the mess). Once you get there, reheat in their oven or gas grill, or neighbors oven, or a weber, or whatever you have available at 325 (pulled that number our of my ass, but not too much hotter than that) until it's soft and jiggly. Take a thermo of some sort and stick it after an hour or so to test for softness and temp. It should be ready around 195-200 but don't let it go any higher than that in foil- it will rise 10 degrees or more depending on how hot you are cooking. 

It should take 2-3 hours to warm it up from fridge temp to 200. If it's not behaving, bump the temp to 350-375 but squat and watch it if you start to bump the temps. It will hit a point that it climbs very quickly- especially in foil. I'm around all week so let me know if you need help or have any questions. 

Webass

How do you handle the foiled brisket during travel?  In a cold cooler, or not cooled so it'll be back to room temp by the time we arrive?

The Cen-Tex Smoker

just throw it in a cooler cold. It should stay cold for several hours. How long is the ride?

The Cen-Tex Smoker

I see it's 4 hrs. Just throw it in there cold and reheat it once you get there. no ice or anything needed if you are going to get started as soon as you arrive. If you aren't cooking until a few hours later, then I would throw a cold pack or 2 in there to be safe

Ladeback69

@Webass, did you let the brisket rest a little bit uncovered before slicing?  I have found that helps and it is so hot to the touch.  I have finished briskets early and FTC'd them for 5 hours and not had any issues with them falling apart.  I have done what @The Cen-Tex Smoker said to do before also, just make sure you give yourself time for the brisket to finish and rest before slicing.  Good luck and have a Happy Thanksgiving.