First Post - Double Shot of Brisket

jdkeithbge · July 2016

Howdy Folks - Long time lurker, first time poster. I put these two 12-lb Costco Prime briskets on last night around 11:30pm. Ran out of yellow mustard, which is my usual rub glue, so I used EVOO and then my own rub which is mostly DP Cow Lick kicked up with some extra stuff. We plan to freeze one to take on our Florida beach vacation next week. Pulled them off around 3:00pm today, then FTC for an hour and a half or so.

In my haste I forgot to trim them like I usually do, so there was more fat to trim post-cook, but it turned out great. I have spent the past 18 months trying to perfect my brisket on the BGE before I post, and figured they have been turning out good enough lately to share.

I was planning to freeze the other one whole and then slice later unless someone suggests otherwise?

Thanks to all on this forum who have taught and inspired me! Will try to post more often from now on. Cheers!

Image: https://us.v-cdn.net/5017260/uploads/editor/h3/9hryyodt445d.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/hb/067nnzvl9ls6.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/d4/b7o8gju4ctkz.jpg

yljkt · July 2016

Knocked out of the park on first post.

shtgunal3 · July 2016

Welcome aboard. Briskets look great!

pgprescott · July 2016

Wow!!! Nice and welcome.

Robo2015 · July 2016

Great post! Sorry, don't have any advice to give about freezing that second meteorite. I'm sure one of the experts will be along....

Hook_emHornsfan_74 · August 2016

She's a bute Clark!

lousubcap · August 2016

Welcome aboard and continue to enjoy the journey. Great cook right there. Can't beat a brisket meteorite.
I have never had the foresight or wisdom to cook two at the same time solely for an installed spare brisket but I would go with your plan to freeze whole. Of course, that begs the question "how to best thaw and eat?"
Absent any forthcoming pearls of wisdom (and I hope there will be some), I would put in a pan-foiled with some beef broth, set you oven to around 250*f and bring the brisket to around 150*F on your oven. Your bark will not be bark but you should have great flavor. Disclaimer-all prior is just a guess. FWIW-

Hans61 · August 2016

I saw something on another thread about using sv to reheat. For a whole brisket the crockpot on warm for several hours may work better, but I'll defer to someone with more experience as well...

jdkeithbge · August 2016

Thanks everyone. I wound up freezing it whole, putting a layer of gallon ziplock bags over the foil. I'll probably reheat in the oven with some liquid as suggested. It won't be as good as a fresh one but should still be good eats!

NC_Egghead · August 2016

Welcome, and nice cook!

Jameson19 · August 2016

I kinda found myself in this position a few weeks ago. I needed to cook the brisket in Vegas, then serve the following afternoon in Southern California at a small family gathering.

I smoked the whole brisket, pulled it off, let it rest about an hour (which was actually just letting it cool), wrapped in foil, then in freezer.

It sat in the freezer about 4-5 hours. It was cold, but I doubt fully frozen. I put it in a cooler and surrounded it by ice. Literally buried it in the cooler of ice. Ice didn't melt much of the 4.5 hour drive. Upon arrival at the hotel, brisket went in the fridge overnight.

Next day, brisket was back on ice to drive to the party. Brisket went in the oven at 350° in only foil, no extra juice added, for about 45-60 minutes. We lost the crunchy bark, but she retained her juices and flavor. Overall, worrying about it for 2 days was the biggest pain in the ___!