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keeping brisket warm or reheating

Fishmcc
Fishmcc Posts: 8
edited November -0001 in EggHead Forum
May have to cook brisket friday night instead of all day saturday. Any suggestions on what to do with the brisket until saturday night?
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Comments

  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    I would try to cook it slower if you have a Guru or Maverick but if that is not an option you should refrigerate it. As long as you don't cut it, it will hold the moisture. Reheat it in aluminum foil or a browning bag to about 165 internal and it will be almost as good as new.
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  • skihorn
    skihorn Posts: 600
    Depending on the size of the brisket it could take as long as 14-18 hours. Regardless of how long it takes most recommend wrapping it and placing in warm ice chest for up to 3 hours. If that still leaves you with too much time I would suggest refrigerating and then placing in warm oven about an hour before serving. I recommend not slicing until right before serving.

    Freddie
    League City, TX
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  • TXTriker
    TXTriker Posts: 1,177
    If it is done way early, I'd foil it and refrigerate the brisket till Saturday evening. Then just warm it up.

    If it isn't done way early, you might consider foil, towels, and an ice chest if it is only a 4-5 hour rest till dinner.
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  • skihorn
    skihorn Posts: 600
    Probably not a coincidene that all three replies are from Texans. We may not know our pork butts but we know brisket!

    Freddie
    League City, TX
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