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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Brisket - ever hear of this?
Options
JohnMc
Posts: 76
A caterer told me yesterday that he smokes several hundred pounds of brisket at a time in his big commercial smoker. He said he pulls them after the stall at about 175 and freezes them. He takes them out as needed and finishes them off in a couple of hours in an oven. Anyone ever tried this? He claims that the final product is indistinguishable from cooking all the way in one session and much more easy to manage the timing.
Comments
-
Never heard of it but if his customers like it then there must be some truth to it.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
-
Makes sense to me. Pull and freeze when they're nearly done...then they can be warmed up / finished much faster as needed.When we oven cook braised brisket, we cook it in two steps...it cooks a couple hours whole, then gets refrigerated, preferably overnight. The next day, we skim most of the fat off the top of the liquid, slice it, put it back in the pan, and cook it a couple more hours. The end result is sliced brisket that will fall apart if you grab a slice by one end and can be eaten with just a fork.
-
Restaurants have all kinds of methods...try it and let us know.Green egg, dead animal and alcohol. The "Boro".. TN
-
njl said:Makes sense to me. Pull and freeze when they're nearly done...then they can be warmed up / finished much faster as needed.When we oven cook braised brisket, we cook it in two steps...it cooks a couple hours whole, then gets refrigerated, preferably overnight. The next day, we skim most of the fat off the top of the liquid, slice it, put it back in the pan, and cook it a couple more hours. The end result is sliced brisket that will fall apart if you grab a slice by one end and can be eaten with just a fork.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
-
There is a rumor this is the method that rudy's employs..+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
-
Rudy's? Or do you mean Salt Lick? Salt Lick cooks everything to about 80% on a gas grill, then refrigerates the meat. The following morning, they heat everything up on their open pits. As a Texsan, that process makes me incredibly sad.Just a hack that makes some $hitty BBQ....
-
Could be...rumor is only as good as it's source
Agree on salt lick, they openly say most all steps, just leave out that one!
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
I have heard la barbeque uses a ninja to slice their brisket...
http://www.statesman.com/videos/news/la-samurai-barbecue/vCXwS3/
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
That's freaking great!!! Lolsumoconnell said:I have heard la barbeque uses a ninja to slice their brisket...
http://www.statesman.com/videos/news/la-samurai-barbecue/vCXwS3/Just a hack that makes some $hitty BBQ....
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum