Rapid Chilling a Brisket

SmokenBonesATX

Hey all, quick question. Any thoughts/recommendations on rapid chilling a brisket? We're headed out to meet family for a lake reunion in a couple weeks. I was thinking of getting a brisket or two from some of the local folks here in Austin to let the non-Texas family enjoy. I've done Franklin's chilled briskets in the sous vide before and they've been pretty solid. Because of my fantastic procrastinating, there are no pre-order chilled briskets available. Any ideas on the feasibility of picking up a hot whole brisket and chilling it at home? Any recommendations on how to best do that? I was thinking just keeping it wrapped and getting in the fridge until it's cool enough to handle and then vac sealing. Would that work? Thanks in advance for the help!

The Cen-Tex Smoker

When I do this at home with briskets I cook I put them unwrapped in the freezer until they have cooled off. Usually 30-45 minutes. If you leave it wrapped, it will just stay in the danger zone longer (which is obviously not good) so if you do find one, unwrap it to cool it. you can vac seal and sous vide to reheat.

Is there any reason you can't cook one yourself? you can get a wagyu brisket for $7.99lb at HEB. Just sayin'...

Canugghead

Unwrapped in inner pan, sits on ice water in outer pan, turbo fan above. Stir, change water and flip meat few times.

lkapigian

I do them all the time, I separate @ the point, into 2 Gal ZipLock baggies the in the ice chest ( all after long a rest ) keep the zipper above the ice line in case the seal is compromised 

CTMike

Vacuum seal the entire brisket and submerge in an ice water bath. Then reheat in your sous vide. 

Mark_B_Good

Wait, is rapid chill something you can do instead of towel wrap and slow cool? Like, can I cut my cooling time to 30 minutes, if I put it say wrapped in foil, but straight into the fridge? Or am I missing something here?

I find when I towel wrap into a cooler, I still lose way too much juice, especially if it's left too long (over 2h) ... I like my brisket to be juicy ... not dry.  

lkapigian

Mark_B_Good said:

Wait, is rapid chill something you can do instead of towel wrap and slow cool? Like, can I cut my cooling time to 30 minutes, if I put it say wrapped in foil, but straight into the fridge? Or am I missing something here?

I find when I towel wrap into a cooler, I still lose way too much juice, especially if it's left too long (over 2h) ... I like my brisket to be juicy ... not dry.  

@Mark_B_Good , it does not replace the rest @ all, I still give a long rest . It is after the rest to get it to a Food Safe IT below 40 rapidly . For me this method is never dry and has amazing results . I do this with trip tip, pork butt as well , I mostly cook these proteins a day or 2 ahead of an event 

Canugghead

I guess if you want to serve the packer whole without cutting/dividing, for presentation at a private gathering (may not be practical for high volume catering), you can sandwich the rested packer between bags of ice cubes... kind of like chilling Mad Max turkey breast.

Mark_B_Good

lkapigian said:

Mark_B_Good said:

Wait, is rapid chill something you can do instead of towel wrap and slow cool? Like, can I cut my cooling time to 30 minutes, if I put it say wrapped in foil, but straight into the fridge? Or am I missing something here?

I find when I towel wrap into a cooler, I still lose way too much juice, especially if it's left too long (over 2h) ... I like my brisket to be juicy ... not dry.  

@Mark_B_Good , it does not replace the rest @ all, I still give a long rest . It is after the rest to get it to a Food Safe IT below 40 rapidly . For me this method is never dry and has amazing results . I do this with trip tip, pork butt as well , I mostly cook these proteins a day or 2 ahead of an event 

Gotcha. And what would yee wizards say about the best time for slow cool, to leave it juicy? Last one my buddy did, we towel wrapped over foil, and out in a cooler ... for 4h. When we unwrapped ... there was A LOT of juice at the bottom of the foil wrap, and i found it to be not dry dry, but definitely not juicy enough.

I recall my first ever brisket ... i took a sample slice right off the bbq, and I've NEVER been able to repeat that amazing flavor and juiciness ... so I'm thinking, is leaving it to towel cool for 4h simply too long?

Sorry, i just realized I'm high jacking this thread.

lkapigian

@Mark_B_Good , first start with a quality brisket , that's puts you over the hump from the start, I save all the Jus and it goes right in the bag to chill with the brisket and then into the pan after sliced to warm ( or in a bag if sous vide) of anything I find it juicer this way

I will add since im never in a rush to deadline on brisket, I cook extremely low and my cook /rest can be up to 24 hours probably average 20