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Turbo brisket shred plan

Powak
Powak Posts: 1,412
in EggHead Forum
This Thursday night I’m turbo’n a 12 lb brisket for Friday. I‘m going to shred it up for tacos. Due to the large gap of time between when it’s going to be done and our feast, I’m wondering do I shred right after the brisket’s done on the egg and put in the fridge or do I just throw the brisket in the fridge whole, reheat in the crock pot and shred at work the next day?
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Comments

  • HellrodKC
    HellrodKC Posts: 174
    I'd shred right before serving if you can swing it. If you shred beforehand, might be a good idea to add some liquid when reheating to keep it from drying out. 
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  • Powak
    Powak Posts: 1,412
    edited July 2019
    HellrodKC said:
    I'd shred right before serving if you can swing it. If you shred beforehand, might be a good idea to add some liquid when reheating to keep it from drying out. 
    Right on. Think it’d be okay for the beef to cool down whole in the fridge and then reheat in the crock before shredding the next day? I’ll be sporting some chicken broth to moisten things up if need be.
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  • Photo Egg
    Photo Egg Posts: 12,137
    Can you tell us more about the actual time you are planning to eat of Friday and what is the latest time you will physically be at the egg?
    Putting on Thursday night, pulling off Friday morning at 8am and traveling to work with it? More info would help.
    Thank you,
    Darian

    Galveston Texas
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  • Powak
    Powak Posts: 1,412
    edited July 2019
    Photo Egg said:
    Can you tell us more about the actual time you are planning to eat of Friday and what is the latest time you will physically be at the egg?
    Putting on Thursday night, pulling off Friday morning at 8am and traveling to work with it? More info would help.
    I’ve gotta have the brisket done by 4am Friday morning and were not serving it until Friday at noon. My plan is to get it on the egg by 4:45pm Thursday and turbo smoke it at 300°, wrap in tinfoil when the internal hits 165°, then put back on the egg until it reaches like 210°. Then, if the briskets done well before 4am I’ll take it out of the foil and either put it in the crock pot whole/or shred it and stick it in the fridge until I leave for work at 5am.
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  • texaswig
    texaswig Posts: 2,682
    edited July 2019
    Instead of wrapping it. I would put an covered aluminum pan with some beef broth . And if you're in a real big hurry even crank the temp more to 350 . I don't think shredding it the night before is going to hurt it. Be sure to save some of that beef broth it cooked in. Add to the crock pot if it starts drying out.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Powak
    Powak Posts: 1,412
    I’m going to roll with this: https://howtobbqright.com/2017/05/04/smoked-brisket-tacos/
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  • texaswig
    texaswig Posts: 2,682
    That'll work. Malcolm Reeds the man.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • GrateEggspectations
    GrateEggspectations Posts: 11,990
    Some good input above. 

    I’ll add that if you if you have a sous vide circulator, it would be perfect for the reheating. 
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  • Powak
    Powak Posts: 1,412
    edited August 2019
    texaswig said:
    Instead of wrapping it. I would put an covered aluminum pan with some beef broth . And if you're in a real big hurry even crank the temp more to 350 . I don't think shredding it the night before is going to hurt it. Be sure to save some of that beef broth it cooked in. Add to the crock pot if it starts drying out.
    Think that 12 pounder’ll be done with me starting it about 4:30pm/4:45pm today and ending  before 4am tomorrow?
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Yes. If that's 12 pounds post-trim you could have it done at 275 dome temp.   Wouldn't need to turbo it in my opinion.  
    Milton, GA 
    XL BGE & FB300
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  • Powak
    Powak Posts: 1,412
    edited August 2019
    Went with Malcom Reed’s recipe. Went 5 hours open on the egg first then 7.5 in the beer bath in a tinfoil pan covered. Came out amazing! I’ll post the pics later.
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