Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Cooking a Brisket a Day Ahead...Advice?

Unknown
Unknown
edited November -0001 in EggHead Forum
I'm planning on putting on a full packers cut brisket...about 15.5 lbs...tonight (Friday) so it will finish sometime tomorrow afternoon. I'm planning on serving it the next day (Sunday) for my son's first birthday party.[p]Because we are still in the middle of construction chaos we are having the party at a lovely park just down the street. Ordinarily I have always served a Brisket the same day as I cooked it (after a rest in a cooler)...this time I'm strongly considering doing it a day ahead.[p]What I was thinking was to cook the brisket....then let it sit 2 hours wrapped in a cooler...then to go ahead and slice it....then hit it with a little homemade (not too sweet marinade/BBQ sauce...and store it in the fridge in an aluminum disposable roasting pan...that I would the following day use to warm up the meat on one of the grills at the park.[p]Any thoughts? [p]I could...I suppose...not do the meat ahead but this is one time the tension reduction seems well worth it. I guess my main question is if I should go ahead and pre-slice...and I know that even I wince a little at the idea of slathering the meat with BBQ sauce...but knowing this group it will be a crowd pleaser.[p]
· Share on FacebookShare on Twitter

Comments

  • Smoked Signals
    Smoked Signals Posts: 505
    Spy Car,
    I think that you will be the only one that will know the difference between reheated and fresh brisket. Go have fun at your sons party knowing you prepared a great meal.[p]A small amount of apple juice could be use to moisten up non-sauced sliced brisket. I wouldn't sauce it until you were ready to reheat. It might pick up too much flavor from the sauce.[p]An even easier method would be to reheat in your oven and transfer to a "brisket only" cooler with towels and newspaper to keep it all warm. [p]Happy Birthday to Toy Spy Car
    Doug [p]

    · Share on FacebookShare on Twitter
  • drbbq
    drbbq Posts: 1,152
    Spy Car,[p]I think your plan is good, but you'll need some liquid in the pan or the sauce and the meat will get dry, and probably burn. I use a 50/50 mix of beef broth and barbecue sauce.
    Ray Lampe Dr. BBQ
    · Share on FacebookShare on Twitter
  • Citizen Q
    Citizen Q Posts: 484
    Spy Car,
    Brisket really likes to dry out after it's sliced. Give this a try, wrap it in foil and let it sit the two hours after it's cooked, then cool it off whole. Slice it cold on Sunday, makes for much easier slicing, place in foil pan, sauce & cover, reheat indirect on a raised grid over firebricks in a 200 degree Egg for about an hour. The sauce will bake on while the retained fat heats up, keeping the meat moist and tender.[p]Cheers,
    C~Q
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown

    Citizen Q,[p]Thanks....this was what I really wasn't sure of...the "drying out" factor. Didn't know if slicing, saucing and storing would be better than waiting to slice the next day. Now I think I'm going to wait.[p]Darn that brisket smells good this morning. [p]Cheers.
    · Share on FacebookShare on Twitter

Categories