Rckcrwlr's B&G Brisket Assignment

Rckcrwlr · December 14, 2011, 07:58:02 AM

I have to make a brisket for a very important group of people that I will reveal at a later time.

Here is my dilemma, I have to smoke a 10# brisket to have it for someone to pick up the day before they are eating it.

What are my best options to make sure this is at its peak?

Here are some of my thoughts after the smoking process is done:

1. Chill it then Vacuum Seal it for them to slice the next day.
2. Chill it and wrap it for them to slice the next day
2. Slice it then chill it

They will be putting it in a slow cooker for when they need it.

I really need some guidance on this one. I usually scarf it down as its coming out of the smoker.

Thanks,
John

squirtthecat · December 14, 2011, 08:00:37 AM

I've done 1 and 3 with good results. (reheated in a crockpot w/ an au jus)

Rckcrwlr · December 14, 2011, 08:40:57 AM

Quote from: squirtthecat on December 14, 2011, 08:00:37 AM

I've done 1 and 3 with good results. (reheated in a crockpot w/ an au jus)

What if AuJus will not be available?

I am making some Sauce but don't want it cooking in that.

squirtthecat · December 14, 2011, 08:43:41 AM

I had cooked the briskets in a Canyscud's Cowboy braise, so I used those pan drippings.

begolf25 · December 14, 2011, 09:34:20 AM

I have used the slice then vacuum seal method. When it needed to be reheated I used some low sodium beef broth in the pan. Worked well keeping the brisket moist without affecting flavor.

Bryan

Rckcrwlr · December 14, 2011, 10:04:07 AM

Quote from: begolf25 on December 14, 2011, 09:34:20 AM
I have used the slice then vacuum seal method. When it needed to be reheated I used some low sodium beef broth in the pan. Worked well keeping the brisket moist without affecting flavor.

Bryan

I think that is what I am going to need to do. BTW Bryan, you will be getting an order here soon. Need some stuff for this Assignment.

John

Rckcrwlr · December 14, 2011, 03:03:08 PM

I got a trial one to do. This make sure it turns out good.

I'm going for a 10 pounder. what are your thoughts on cooking time and should I pull it early being it is being reheated?

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Rckcrwlr · December 29, 2011, 10:09:48 AM

Holidays are the wrong time to try to post smoking assignments...

Mike Tomlin (Head Coach of the Pittsburgh Steelers) requested from me a brisket for his coaches. The game was on Christmas Eve.

Well I got the confirmation that they love it...so much that they are inquiring about me doing something for them for each home game...

They asked what I would need... I said a bigger smoker... Preferably a MAK...so let's see how much they like my BBQ. LOL

KyNola · December 29, 2011, 12:25:54 PM

When I saw the B&G I knew exactly who it was for but didn't want to spoil your surprise. That's awesome dude. I'm thinking cooking for them for every home game should be worth a pair of season tickets at least.

Of course you do realize the real B&G is the New Orleans Saints don't you? ;D Just kidding man, hope it all works out for you!

squirtthecat · December 29, 2011, 01:26:14 PM

Well, if they are offering...

Go for the 4 Star General!

;D

Rckcrwlr · December 29, 2011, 03:01:57 PM

Quote from: squirtthecat on December 29, 2011, 01:26:14 PM

;D

Out of respect...Let's just take a moment silence in the presence of a 4 Star General.