PENMART01 wrote:
>>Reg
>>
>>Evan wrote:
>>
>>
>>>Cooking a brisket in two stages? Even 2 days
>>
>>Cook it until it's about 90% done, wrap and fridge it. Then cook it
>>to the regular temperature the next day. Works great and you won't
>>notice a difference.
>
>
> What the frig are you mumbling about... no one eats rare brisket. DUH
>
> Reg, you've not ever cooked brisket... cooking brisket part way, cooling, and
> then continue cooking will ruin it.
>
Once again penmart sticks his foot deep into his mouth.
The guys was asking about smoking a brisket. You did see that,
didn't you? He's not talking about pot roast.
The normal final internal temperature for smoked brisket is in
the 190-200 F range. To cook a brisket ahead of time, pull it out
of the smoker around 180 F, wrap and fridge it. Cook the next day
to the normal temperature (190-200 F). This works for pork butt as
well.
It's a common technique in restaurants.