My turn for brisket question

[txboy_in_az]

I've already made two, so I've got the process down for immediate consumption. However, I haven't made one to be eaten the following day. I took off the Friday before the RRS. I'm going to spend Friday smoking it, but won't be serving until Saturday during or after the game. It'll probably be 6-8 pounds. (Biggest I can get at Costco) What is the best advice for storage Friday night and reheat Saturday morning/afternoon? Thanks, y'all.

 

[S197HQQKEM]

wrap it in heavy duty foil after you take it off the pit, stick in fridge (or freezer for long term storage) take it out and finish off in oven just as if you had taken it right off the pit with some extra time for bringing up to temp of course.

 

[NCAAFBALLROX]

What time do you intend to take it off the heat & what time do you intend to cut it for serving?

If there's the possibility of a 4 to 6 hour gap there, then I suggest you simply wrap it as mentioned (maybe 2x the foil, then a layer of newspaper or a towel) & then foil again... & put it in a cooler that will NOT get opened under penalty of death or moving to Oklahoma, whichever one is easiest to punish with.

You should have one mighty fine brisket after that.

PS: I'll wait for BriskeTexan or HornIan to weigh in on this as well.

 

[CelisHorn]

Why are you going to smoke it friday during the day. If you've got a reliable smoker that you don't have to babysit the whole time, it sounds like a perfect time to throw it on late friday night and have it done by kickoff the next day. I always smoke my briskets overnight so that i can pull them off the next day during the game.

 

[txboy_in_az]

My pit won't allow me to do it overnight. I've got to monitor it from time to time throughout the process. FBALL, I'll be serving it during the game, which will be right around noonish my time.

 

[clandestine]

Put it on the smoker at about 4 on Friday afternoon. Smoke it until midnight. By then, you'll have all the smoke flavor you will need. Wrap it in foil and put it in a 200 degree oven overnight. Get up at 6 and check the internal temp. It should be above 190 so you can turn the oven off and just let it sit there. Turn the oven back on an hour before you are ready to eat and heat it up. It will be ready to go at noon. That is pretty much my standard method these days.

 

[Brisketexan]

What clandestine said. Except I finish in the oven at 225 for 4 hours -- smoke it from 4 to midnight, oven till 4 or so. Get up and turn it off, sleep in, and then an hour or two before the game, turn the oven to 250-275 to get it up to a good temp. And remember, once you get the temp you want at serving time, unwrap it and let it rest at LEAST 20 minutes.