Brisket question

vcackerman · May 23, 2008, 08:56:08 PM

Seems to be the most popular for questions :-)

Newbie on the smoker. Had a 5 lb piece of brisket in the smoker today, smoked it for 4.5 hours and then heated it at 220 for a total of 8.5 hours to IT 180. I have it FTC now. I want to reheat tomorrow. Is it too much to throw back in the smoker to heat or should I just drop in the oven at low heat with some apple juice on the underside to warm it back up?

West Coast Kansan · May 23, 2008, 09:19:15 PM

Welcome, Let the FTC go as long as possible. Your IT of 180 may be a little lower than you wanted. Most will go to 190 or so... anyway. Warming in your oven with some apple juice in the bottom of a foil pan and a foil cover will be just fine. Nothing special about the Bradley for warming - after the smoke it is just a nifty oven ;D

Hope your brisket turns out the way you would want it.

Keep in touch here and welcome again!

vcackerman · May 23, 2008, 09:23:55 PM

Thanks WCK - I pulled it for selfish reasons - I didn't want to leave go while I went to bed. Normally I would leave to 190, but you know how that goes.

Will it be ok FTC overnight?

West Coast Kansan · May 23, 2008, 09:36:50 PM

If you have it double foil wrapped and well insulated with a towel it would probably enjoy the night in an oven preheated to 200 or so and then turned OFF. Dont spare the apple juice.

If it is still nice and warm you can boat it now in a foil boat with Apple juice and bring the IT on up to 190 in your oven. I dont know where you are in the process.

Given it is 5 lbs it is probably a flat - I have not had a lot of luck breaking up the cook process without it drying out - extenuating circumstances have forced me to try it a few times. It is best to finish it all at once and then just warm in my experience. Take Care WCK

FLBentRider · May 24, 2008, 09:24:36 AM

W E L C O M E to the forum vcackerman!

WCK is right on...

Nothing to add other than welcome.

DrunkenMick · May 24, 2008, 11:35:51 AM

Welcome vcackerman!

Listen to these guys they REALLY know what they're talking about. I've pulled Brisket at 185 and 195 and both times i FTC'd for 4-5 hours then reheated the next day.

About a month ago i had a big party and did about 18 pounds of brisket flat. It took forever to cook but i sliced it the night before and then the next day took 3 crock pots, put all the slices in and set it on low about 4 hours before the party. I dumped between 1/3 and 1/2 a can of beef broth in over top and just let em sit.

When i tell you I've never seen people tear through close to 20 pounds of meat in, no lie, 15 minutes. Luckily i stole some and stashed it else i would have never tasted it. I think you'll be happy anyway you slice it (no pun intended).

Good luck and again welcome!!

vcackerman · May 25, 2008, 07:38:12 AM

I spoke with WCK in PM's and put it in the oven overnight in an apple juice bath at 200, pulled it when I woke up, FTC and it was perfect, almost too perfect. :-)

Thanks again guys and I'll be reading/posting regularly.

Mr.mike · June 11, 2008, 07:57:36 PM

If you want to eat it the next day, after ftc I carefully drain the jiuces in a fat seperator. After seperation I put the brisket in a foil pan pour the defated juices over it, cover and re-heat in a 300 degree oven until warm. Slices like butter.

kiyotei · June 12, 2008, 06:11:34 PM

I do brisket often and I like to slice it after the FTC. Then I store the sliced meat. I reheat it in the oven wrapped in foil. You can warm it in the microwave but don't over do it because the microwave can ruin it. If I must I just use the MW to take the chill off the meat. I also prefer smoking much bigger briskets (8+lbs). I find they turn out better.