Cooking a brisket in two stages? Even 2 days


I am cook for 30 people this Sunday, and I think a brisket is the way
to go. I have never cooked one in 2 stages, where there was any
amount of time from one to the outher. Am I going to mess anything
up? I hate experimenting for a hungry mob.

Due to the events of the day, I only have 4 hr with the smoker on
Sunday. But I can put it in the oven Saturday and cook for 6hr or so,
or Sunday morning. Any thoughts? Doses this have an undesirable
effect? I have moved it from the oven to the smoker before (shhh
don't tell any one). But this Sunday, we will have an hr drive from
my oven to the eating place then will light the smoker, so 2hr from
oven to heat, so I will either need to let it cool or try to keep it
hot. Any thoughts?


I have done this with ribs, w/o complaints, Boil, let cool, apply rub,
let set, then smoke. But a brisket is a bit different. Any thoughts,


Thanks,

> (Evan) writes:
>
>Cooking a brisket in two stages? Even 2 days
>
>
>I am cook for 30 people this Sunday, and I think a brisket is the way
>to go.

One brisket for 30 people... what kinda brisket is that, mastodon?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In rec.food.cooking, Evan > wrote:

> Due to the events of the day, I only have 4 hr with the smoker on
> Sunday. But I can put it in the oven Saturday and cook for 6hr or so,
> or Sunday morning. Any thoughts? Doses this have an undesirable
> effect? I have moved it from the oven to the smoker before (shhh
> don't tell any one). But this Sunday, we will have an hr drive from
> my oven to the eating place then will light the smoker, so 2hr from
> oven to heat, so I will either need to let it cool or try to keep it
> hot. Any thoughts?

Your best bet is to smoke it first, and then finish it in the oven. You
can keep it plenty hot by wrapping it in plastic, then foil, and keeping
in an appropriately sized cooler. It will steam itself if you use this
method, so be careful or it will get mushy.


> I have done this with ribs, w/o complaints, Boil, let cool, apply rub,
> let set, then smoke. But a brisket is a bit different. Any thoughts,

Don't boil your ribs. It removes flavor.

--
....I'm an air-conditioned gypsy...

- The Who

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.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

>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.

Brisket, regardless by which method needs to be cooked well past well done,
until the colagen breaks down and it becomes tender (like pot roast), a
thermometer won't help, ya gotta know how to fork it! Cook brisket until fully
done (fork tender) and tehn later reheat slowly with moist heat. Even a corned
beef brisket needs to be fully cooked all in one fell swoop. Then for delayed
service can be reheated and held with moist heat all day, even much longer...
ain'tcha ever eaten a hot corned beef sammich... prolly not... hey, corned
turkey loaf product don't count... Reg thinks Spam on seeded rye is kosher
deli. <G>


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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.

>Reg writes:
>
>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.
>>
>The guys was asking about smoking a brisket. You did see that,
>didn't you? He's not talking about pot roast.

Evan asked about *cooking* a brisket, in two stages, and then offered several
theoretical possibilities, including involving oven roasting... Evan is no more
sure about cooking a brisket than you... at least Evan seems to know what
brisket is, you obviously do not.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> Evan asked about *cooking* a brisket, in two stages, and then offered several
> theoretical possibilities, including involving oven roasting... Evan is no more
> sure about cooking a brisket than you... at least Evan seems to know what
> brisket is, you obviously do not.

Poor broken down, old penmart. He must have missed the reference to
that the fact that the OP is cooking it in a smoker this Sunday.

Maybe it's time he switch to the braille version of usenet?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

thanks,