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Brisket help - cook today, serve tomorrow

friscotex
friscotex Posts: 78
edited November -0001 in EggHead Forum
Am cooking a 12 lb brisket today, but won't be serving till tomorrow. What's the best thinking about how to do that? Believe I've seen here that the recommended method is to keep wrapped until tomorrow and then reheat. Any further suggestions about time, temp, etc? Do I adjust my cook time today to compensate for any additional heat time tomorrow?

Thanks in advance for any suggestions.
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  • thirdeye
    thirdeye Posts: 7,428
    No adjustments to cooking time and I still wrap in foil and do my normal rest on them in a cooler for a couple of hours.

    Meanwhile in another cooler, I mix up some ice and water, (this is a switch right??) because your goal with a big piece of meat is to get it back down through the danger zone as fast as you can before refrigerating overnight. Following the proper resting time, I slip the still hot foiled brisket into a vacuum bag, and seal. Next the bag gets submerged into the ice bath for about 90 minutes. Take it out and dry the bag, then into the beer fridge until the next day.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • friscotex
    friscotex Posts: 78
    Thanks. And then to warm it up the next day, what suggestions .. in the oven, I presume, but then do I warm it to a certain meat temp or time? It's a 12 pounder.
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  • thirdeye
    thirdeye Posts: 7,428
    I'm assuming you will put some liquid into the foil pouch before sealing, just wanted to mention that first.....

    An oven works great for reheating. I use 250° and peek into the pouch after 35 minutes. You can take it's temperature then, just be careful not to poke through the foil. Considering that your 12# brisket will only be about 7# after cooking, I would bet yours will take close to an hour to get heated through. Just monitor the temp, and don't go by time alone.

    The last thought goes back to that liquid in the foil. Save the stuff that comes out of the foil. It can be mixed into your table BBQ sauce or even used as-is for a sauce. If you have one of those fancy de-fat cups use that.

    116Ogql3lJL._SL500_AA160_.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • friscotex
    friscotex Posts: 78
    One last question (hopefully) for a brisket novice. You mentioned the liquid in the foil .. recommendations on that as well?
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  • thirdeye
    thirdeye Posts: 7,428
    I use a jazzed up beef broth about 1/2 cup or so.

    1/2 cup beef broth (if you make this with bullion, go a little strong)
    splash of Wooster
    1/2 teaspoon of olive oil
    1/2 teaspoon of cider vinegar

    Warm this first before putting into the foil.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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