Suggestions and Opinions

[ChairMan]

Wife doesn't want to cook Xmas, I said I'd do a couple of brisket. Problem
solved. NOT
Due to changing weather i'm going to have to cook them Monday. I need to
store /keep them overnight to have Tuesday. Whats the best way to "hold" the
meat after it's done? Just throw in in the fridge and reheat Tuesday or put
in oven at 180-190 overnight? I've never cooked the day before, so any help
would be appreciated
Would they be alright wrapped up and stored in ice chest? Any
suggestions......Marty?
Second question, I was given some applewood and was wondering if it would be
any good to use for the briskets?
I know what to expect from hickory, pecan or mesquite, but I've never heard
of an applewood smoked brisket
Opinions?

TIA

[Mort]

Brisket does pretty well parcooked. Smoke it 80% of the way the day before
then finish off on game day. It will go quickly which is what you want.
Then wrapt it and thow it into a cooler. It will keep it's temp for hours.

And apple is fine. It's quite mild and you won't be able to distinguish it
from other fruit woods.

[tutall]

On Dec 19, 8:17 pm, "ChairMan" <nosp...@nospam2.com> wrote:
> Wife doesn't want to cook Xmas, I said I'd do a couple of brisket. Problem
> solved.  NOT
> Due to changing weather i'm going to have to cook them Monday. I need to
> store /keep them overnight to have Tuesday. Whats the best way to "hold" the
> meat after it's done? Just throw in in the fridge and reheat Tuesday or put
> in oven at 180-190 overnight? I've never cooked the day before, so any help
> would be appreciated
> Would they be alright wrapped up and stored in ice chest?  Any
> suggestions......Marty?

I've been using this technique:

http://groups.google.com/group/alt.food.barbecue/browse_frm/thread/3c1243c7cc6c52a3/d9f4151632323a97#d9f4151632323a97

Have never made a good brisket where I did *not* hold it overnight.
Just wrap them up in alu foil when done, stack em all in the
(uncooled) cooler and let rest.
You don't want a lot of extra air space, so a cooler that fits the
volume of the cuts as close as can be is best. You can fill the empty
space with clean towels or such, but be prepared for them to become
greasy and wet from the meat.
I take em out of the cooker at @190F or a little higher.

[Big Jim]

"ChairMan" <nos...@nospam2.com> wrote in message
news:sjwAs.262337$NF1....@fed15.iad...

ChairMan,
When I had my BBQ Joint (for 7 years) I had to get out after loosing my
second leg.
Anyway any brisket that was not used that day was wrapped in foil and put
in the cooler. Next day I put them, still wrapped in foil, back in the pit
about 2 hours before serving time. I tried warming them unfoiled, BUTT got a
much better texture and appearance heating in foil.
BUTTs on the other hand did much better warmed unfoiled.
I did a shitpot of briskets and BUTTs in that 7 years and about twice that
in ribs and chicken.
Other ways will work, BUTT this worked everyday for me.
Squirtz, what do you call twice a shitpot?
HTH
BeeJay

[ChairMan]

Sqwertz <swe...@cluemail.compost> wrote:

> On Wed, 19 Dec 2012 22:17:25 -0600, ChairMan wrote:
>
>> Wife doesn't want to cook Xmas, I said I'd do a couple of
>> brisket.
>> Problem solved. NOT
>> Due to changing weather i'm going to have to cook them
>> Monday. I
>> need to store /keep them overnight to have Tuesday.
>

> You're actually trusting a weather report 5 days in
> advance? it
> doesn't look like it gets cold until Wednesday is what
> they're
> predicting.
>
> -sw

No, but you know what they say in Tejas, iffen ya don't like
the weather, wait 5 minutes and it will change.
Always safe to have a plan B, too, but it's lookin like it
will at least be raining with cooler temps slippin in later
with possible flurries.
But that is likely to change at anytime<g>
What's yer opinion on applewood for a brisket?
I'm thinkin it might be too mild and I should stick to pecan
and experiment another time

[ChairMan]

Thanks BJ
Iffen they don't hold temp in the cooler, I'll throw 'em on
my SILs smoker when we get to my daughters for a couple
hours

[ChairMan]

Thanks
Will they hold temp for about 12 hours in the cooler?.
I'm thinking of putting on late Monday and try to pull at
1-2 am Tuesday Morning

[monroe, of course]

"ChairMan" <nos...@thanks.com> wrote:

<snipalilbit>

> What's yer opinion on applewood for a brisket?
> I'm thinkin it might be too mild and I should stick to pecan
> and experiment another time

I think apple is just fine for brisket. Pecan is a bit more traditional
tho...
monroe(most Texans would prolly say use oak)

[ChairMan]

thanks

[tutall]

On Dec 20, 5:27 pm, "ChairMan" <nos...@thanks.com> wrote:
> tutall <tut...@hotmail.com> wrote:
> > On Dec 19, 8:17 pm, "ChairMan" <nosp...@nospam2.com>
> > wrote:
> >> Wife doesn't want to cook Xmas, I said I'd do a couple of
> >> brisket.
> >> Problem solved. NOT
> >> Due to changing weather i'm going to have to cook them
> >> Monday. I
> >> need to store /keep them overnight to have Tuesday. Whats
> >> the best
> >> way to "hold" the meat after it's done? Just throw in in
> >> the fridge
> >> and reheat Tuesday or put in oven at 180-190 overnight?
> >> I've never
> >> cooked the day before, so any help would be appreciated
> >> Would they be alright wrapped up and stored in ice chest?
> >> Any
> >> suggestions......Marty?
>
> > I've been using this technique:
>

> >http://groups.google.com/group/alt.food.barbecue/browse_frm/thread/3c...

>
> > Have never made a good brisket where I did *not* hold it
> > overnight.
> > Just wrap them up in alu foil when done, stack em all in
> > the
> > (uncooled) cooler and let rest.
> > You don't want a lot of extra air space, so a cooler that
> > fits the
> > volume of the cuts as close as can be is best. You can
> > fill the empty
> > space with clean towels or such, but be prepared for them
> > to become
> > greasy and wet from the meat.
> > I take em out of the cooker at @190F or a little higher.
>
> Thanks
> Will they hold temp for about 12 hours in the cooler?.
> I'm thinking of putting on late Monday and try to pull at

> 1-2 am Tuesday Morning- Hide quoted text -

What exactly are you asking here? I take them directly out of the
cooker, wrap em in alu foil and pop em into the insulated contrainer
and pull the next day. What do you think happens? Smart and Final has
some extra large sized alu foil at good prices. Have a large tray, put
a sheet of foil down on it, set the brisket on it and wrap the sucker
up. 190F is hot dude. Wear your mitts.

They're still pretty hot the next day, yes. I'm usually putting 4
packer cuts into a full size cooler. YMMV

[Ed Pawlowski]

On Fri, 21 Dec 2012 06:41:47 -0800 (PST), tutall <tut...@hotmail.com>
wrote:

>
>What exactly are you asking here? I take them directly out of the
>cooker, wrap em in alu foil and pop em into the insulated contrainer
>and pull the next day. What do you think happens? Smart and Final has
>some extra large sized alu foil at good prices. Have a large tray, put
>a sheet of foil down on it, set the brisket on it and wrap the sucker
>up. 190F is hot dude. Wear your mitts.
>
>They're still pretty hot the next day, yes. I'm usually putting 4
>packer cuts into a full size cooler. YMMV

If you are putting only a single brisket in a cooler, it will not hold
as well as multiple. Put a brick in the smoker and add that to the
cooler for thermal mass.

[Nunya Bidnits]

Big Jim <big...@wildblue.net> wrote:

> Anyway any brisket that was not used that day was wrapped in foil
> and put in the cooler.

In your method, does cooler mean refrigerator? I'm guessing that's what you
meant since you reheated in foil in the pit. Not criticizing your choice of
words, just trying to differentiate the different "cooler" references in the
thread.

MartyB

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:
> On Wed, 19 Dec 2012 22:17:25 -0600, ChairMan wrote:
>

>> Wife doesn't want to cook Xmas, I said I'd do a couple of brisket.
>> Problem solved. NOT
>> Due to changing weather i'm going to have to cook them Monday. I
>> need to store /keep them overnight to have Tuesday.
>

> You're actually trusting a weather report 5 days in advance? it
> doesn't look like it gets cold until Wednesday is what they're
> predicting.
>
> -sw

In KC, you can get foolproof long term forecasts by taking the 7 day
prediction and expecting the opposite.

[Nunya Bidnits]

I like to taste the smoke so apple is a bit mild. I like hickory and oak,
pecan too, especially for sausage.

[Nunya Bidnits]

A cooler full of finished briskets should keep you fed for a couple days if
you don't have to share. ;-)

[Nunya Bidnits]

I agree. I try to leave a little of that renderable fat and collagen so when
reheated, it will keep the meat moist. Honestly I find the best reheat for
individual meal portions is the microwave. I've done the vac bag/boil
method, slow reheat in foil, and I still think the best results come from
reheating fast in a nuke with some of the cooking juices. Of course that
won't work so well for big chunks or large meals with company. In that case
I agree with Big Jim about the foil method for any larger pieces of brisket.
Works great for short ribs too.

MartyB

[Nunya Bidnits]

ChairMan <nos...@nospam2.com> wrote:
> Wife doesn't want to cook Xmas, I said I'd do a couple of brisket.
> Problem solved. NOT
> Due to changing weather i'm going to have to cook them Monday. I need
> to store /keep them overnight to have Tuesday. Whats the best way to
> "hold" the meat after it's done? Just throw in in the fridge and
> reheat Tuesday or put in oven at 180-190 overnight? I've never cooked
> the day before, so any help would be appreciated
> Would they be alright wrapped up and stored in ice chest? Any
> suggestions......Marty?

Sorry dude, I was MIA between the holiday and my dad's Plaza condo remodel
with a side of contractor roulette. How did it work out?

MartyB

[Big Jim]

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:kbf6o2$cf$1...@dont-email.me...

Yes in walk-in cooler
BeeJay

[The Public Library]

if i were you, i'd get some stove top stuffing along with canned
gravy. hopefully, you won't fuck that up.