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Weekend Brisket Schedule Conflict ... Advice?

castironman
castironman Posts: 34
in EggHead Forum
Tough schedule this weekend....
I was considering slow/low a brisket (costco flat) a day or two in advance of big family dinner.

Any tips to keeping it a few days until ready to serve and/or reheating it to serve?

If I botch it I suppose I can still make something else decent in time.... but was really hoping for the brisket.

Thanks!
It's like a cross between a hurricane and a ship that's run aground
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    Vac seal and warm up in hot water.
    Living the good life smoking and joking
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  • bhedges1987
    bhedges1987 Posts: 3,201
    I've never had good reheated brisket. Someone else here probably knows a good way.  If your cooking just a flat though you don't have time to do it the day of? Just prepare for an extra 4 hours and wrap - cooler it. It can stay warm for at least 4 hours. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • 20stone
    20stone Posts: 1,961
    I have a couple of thought on this, and hopefully you will find them constructive:
    • A brisket flat, by itself, is good, but not awesome, under the best of circumstances
    • Vac seal and warm water is the best way to reheat, but works best with meats with some juice to them
    If I were in your shoes, I would:
    • If I had to cook the flat, I would cook it differently (chili, Indian food)
    • If I wanted to serve brisket, I would cook a packer, and finish as close as possible to the dinner.  However, it will store nicely for 12 hours in a good cooler
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Vac seal with a splash of good beef broth in the bag?
    Living the good life smoking and joking
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  • castironman
    castironman Posts: 34
    Awesome input. Thanks guys.
    I'm trying to collect my options so I can set expectations for the dinner.  New egg, so everyone is expecting something fabulous and I want to cook something they don't usually have on their gas grills. Brisket came to mind.

    The vac seal and water make sense... but I just dont have that fancy equipment (yet).

    I had originally thought a whole packer would be too long a cook with the available time I have.  Although, if it does hold up to 12 hours in a YETI ... I may be able to make it work.





    It's like a cross between a hurricane and a ship that's run aground
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  • 20stone
    20stone Posts: 1,961
    castironman said:
    Awesome input. Thanks guys.
    I'm trying to collect my options so I can set expectations for the dinner.  New egg, so everyone is expecting something fabulous and I want to cook something they don't usually have on their gas grills. Brisket came to mind.

    The vac seal and water make sense... but I just dont have that fancy equipment (yet).

    I had originally thought a whole packer would be too long a cook with the available time I have.  Although, if it does hold up to 12 hours in a YETI ... I may be able to make it work.





    Pulled pork is a long cook, but much more forgiving than a brisket both in cooking and holding.  

    Roasted chicken (spatchcocked or otherwise) is both fast and great.

    If you are confident in your brisket game, packer + cooler can be a winner.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • jeffwit
    jeffwit Posts: 1,348
    I've done 3 Costco flats on my egg. 1 was good (not great), the other two were dry and wound up in chili. I'll do a packer next time and wait longer for the finish. I agree with @20stone. A pork butt is a much better idea to cut your low and slow teeth on. And it still has that wow factor. Just my 2 cents...
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Agree pork butt

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • 1move
    1move Posts: 516
    It's a pretty much care free process after the first hour of stabilizing the temperature! So not sure what kind of time constraints you have but I am sure you can make it work unless you are out of town. Especially if you want to impress your friends. 

    Stabilize the temperature for an hour or so at 225°-250° throw the brisket on and forget it! Don't touch it! Don't even look at it! Estimate between 1-1.5 hours per pound!
    XLBGE, MMBGE, CyberQ
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  • lousubcap
    lousubcap Posts: 36,919
    Another vote for the pork butt.  You have a whole lot of flexibility with the cook-start low and stay there; low and then mid/fast or turbo all the way to the finish-line.  Depending on the weight, the above cook can run from around 2 hrs/lb to about 40-50 mins /lb.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • castironman
    castironman Posts: 34
    Thank you all.
    I've done a few Butts now and feel pretty confident in the timing. I can turbo it with a great rub and still win here. Today I found a nice 5lb Butt and it just made sense to follow the advice given. 

    Im still craving the brisket though.  Might make it anyway. Lol
    It's like a cross between a hurricane and a ship that's run aground
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  • MelSharples
    MelSharples Posts: 260
    FWIW, don't be afraid to fill the egg slap full of lump if you do a full packer brisket for a long cook. Nothing worse than having to refill the egg halfway thru... Sorry for the unrequested advice but I've see a lot of follow up posts to original posts like this that say the cook didn't go well because the lump burned out prematurely.
    LBGE 2015 - Atlanta
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  • swordsmn
    swordsmn Posts: 683
    More guts than I have, I haven't had the #%%s to try a brisket yet.   Hope it works out well.
    LBGE, AR.  Lives in N.E. ATL
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  • westernbbq
    westernbbq Posts: 2,490
    Conflicts?  No such thing when egging!  All other things can wait.....
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  • westernbbq
    westernbbq Posts: 2,490
    swordsmn said:
    More guts than I have, I haven't had the #%%s to try a brisket yet.   Hope it works out well.
    You will love brisket on BGE.  Very hard to mess it up.  The brotherhood here will guide you through the maze....
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