rainy day brisket

classicrockgriller · September 22, 2009, 05:51:56 PM

Very nice pens, post some pics of it sliced tomorrow.

OU812 · September 23, 2009, 05:16:05 AM

Nicely done pens, great looking bark to.

I see lots juices, my kind of brisket

The overnight rest should make the smoke real robust

pensrock · September 23, 2009, 07:41:34 AM

All sliced up and ready to munch down, and I must say, it is fantastic!
I was afriad I overcooked it and was going to have pulled beef, but it sliced beautifully.

crestman · September 23, 2009, 07:52:12 AM

Looks great Pens!!!

I'm gearing up to try my first brisket in a couple of weeks so I'm going to use your post here for some advice. Got a question or two though. Did you let cool down in the fridge whole or did you slice first? Also, what was your reheating process?

Thanks,

Keith

pensrock · September 23, 2009, 09:45:25 AM

Crestman,
Since I was not planning to eat till today, I allowed it to cool, then put into the fridge. This morning I let it warm up a little and then sliced it. I kept some out for dinner tonight. Packaged some up for my dad. And vac packed three portions for later use. The small bits-n-pieces I put into a small freezer bag to use in ABT's later on. I keep all the juice from the pan, after skimming the fat off, then reheat the brisket in the juice. I put a few spoonfulls of the juice in each vac pack also, when I started seeing juice being sucked out, I hit the 'seal now' button.

If I was going to eat last night, I would have allow it to rest for about an hour then sliced.

OU812 · September 23, 2009, 09:49:46 AM

Pens, thats some dam good looking eats

Ok now I'm hungry

squirtthecat · September 23, 2009, 10:25:33 AM

I just had a ginormous Pastrami sandwich, and now I'm hungry again...

pensrock · September 23, 2009, 10:56:33 AM

Thanks everyone, it turned out great, I just forced a couple pieces down for lunch. Can't wait till dinner time now. :)

crestman · September 23, 2009, 01:09:15 PM

Quote from: pensrock on September 23, 2009, 09:45:25 AM
Crestman,
Since I was not planning to eat till today, I allowed it to cool, then put into the fridge. This morning I let it warm up a little and then sliced it. I kept some out for dinner tonight. Packaged some up for my dad. And vac packed three portions for later use. The small bits-n-pieces I put into a small freezer bag to use in ABT's later on. I keep all the juice from the pan, after skimming the fat off, then reheat the brisket in the juice. I put a few spoonfulls of the juice in each vac pack also, when I started seeing juice being sucked out, I hit the 'seal now' button.

If I was going to eat last night, I would have allow it to rest for about an hour then sliced.

Cool...Say, did you re-heat in an oven (temp?) or did you do it in a slow cooker? Good grief I'm hungry!!!!!

pensrock · September 23, 2009, 01:25:59 PM

QuoteCool...Say, did you re-heat in an oven (temp?) or did you do it in a slow cooker? Good grief I'm hungry!!!!!

However you like. If in the oven I would say 250 or so temp wise. Slow cooker will work well. Since I live by myself, I do not have to reheat a lot so I just do it in a pot on the stove top. Man is it good. Save the juices they are great!

pensrock · September 23, 2009, 02:33:57 PM

OMG!!! I so much wish you all could be here to try this. It is delicious. :) :)

HawkeyeSmokes · September 23, 2009, 02:55:20 PM

Quote from: pensrock on September 23, 2009, 02:33:57 PM
OMG!!! I so much wish you all could be here to try this. It is delicious. :) :)

Bet not as much as the rest of wish we could be there! :D Looks fantastic Pens.

deb415611 · September 23, 2009, 03:00:19 PM

Looks awesome Greg!

westexasmoker · September 23, 2009, 03:34:30 PM

Yep I wish I were there, nothing better brisket!! Looks great Pens!

C

Tenpoint5 · September 23, 2009, 03:39:35 PM

Looks great Pens!! Your right I would rather be there eating that than the chicken experiment we is having tonight.

rainy day brisket

squirtthecat