Brisket for a crowd.

[iceman]

Just to let you guys know the pulled chicken for a group of 500 turned out great. Thanks for all the suggestions. Now it's going to be brisket for 100 people sandwhich style. I have 6 large briskets to smoke up and slice for putting on rolls for finger food. I need to know how to do it. I've always smoked mine to the falling apart stage for pulling. These guys want sandwhiches. It's going to be six weeks out and I would like to do it ahead and freeze / reheat style.
HELP ??? ;D     See ya all later ;)

[Bassman]

Iceman,
This is what I do:
Trim brisket fat cap to about a 1/4 inch. Trim off point if it has one.
Wash that hunk of meat off.
Apply favorite rub the night before.
Smoking temp at 200deg.
Use 4hrs of favorite smoke.(or however much you like)
Cook till internal temp of 185deg.They say this will take about 1 to 1.5hrs per pound.
When finished, FTC. Then slice thin against the grain as much as possible.

And here's my favorite brisket rub, It's from Paul Kirks book,
1 -cup Sugar (turbinado)
¾- cup Salt (Kosher)
1/3 -cup Sweet Hungarian Paprika
¼- cup Onion salt
2- Tablespoons Ground Pepper
2- Tablespoons Lemon Pepper
1-Tablespoon Worcestershire Powder
1- Tablespoon Chili Seasoning
1&1/2 Teaspoons Ground Ginger
½ Teaspoon Garlic powder
½ Teaspoon ground Corriander
½ Teaspoon ground Cloves

This rub is the best rub I ever tried so far. Very well balanced. Also good on pork butt & ribs.

[MallardWacker]

Your key will be the internal, I concur 180-185.  Anything after that, plus FTC'ing will cause the meat to go from the slice-able stage to the pot roast falling apart product.  Remember your meat will rise in temp after you pull it.  Before you FTC it, put a chug or two of apple juice in with the meat before you seal it in the foil.

[BigSmoker]

Remember your meat will rise in temp after you pull it. 

Your killin' me MW

Those brisket directions are spot on and that rub sounds good too.  I would recommend Paul Kirks championship BBQ book to any and everyone

[icerat4]

I have a funny feeling with all the equiptment ya have ice you know what to do seem your a catering junkie LOL  ;D I for 1 am totaly impressed by your set up KUDOS TO YA ;)

[Oldman]

Everyone is on spot.  However, I do my brisket a little different.  After the 4 hours or smokin' I wrap mine is a foil boat add a splash or so of apple juice. Close up boat into a tent and return to smoker. At 185 F I pull my brisket and then add TC of the FTC LOL.  Let it go to 190 F then pull it and cool it down.

One other suggestion I would make is if you are going to be doing this ahead of time and then freeze the brisket is I would allow the meat to "age" a couple of days in the refrig before freezing.

[MallardWacker]

Remember your meat will rise in temp after you pull it. 

Your killin' me MW

Sometimes I surprise myself on what I put down.  Never saw that coming...May I ask Smoke, what are you doing on Pregnancy.org?HUMmmmm...New Little Smoker in the oven????

[Bassman]

Remember your meat will rise in temp after you pull it. 

Your killin' me MW

Now thats funny I don't care who you are! :o ;D ;)

[iceman]

Okay guys you've got me going in the right direction but:
#1 Because the temp continues to rise after pulling it out of the smoker what temp should I pull it at?
# 2 If I FTC it how long would be good without making it to crumbly so I can still slice it thin?
# 3 I plan to age it like Olds suggested, should I slice it after or before aging?
# 4 Olds, they already bought the meat and the use by date on the butcher vac pack is today, will it hurt to keep it in the refer past tody? I remember you talking about aging meat in the refer before but forgot how long.
BTW there are 8 briskets all in the 14 lb. range.

THANKS GUYS ;D ;D ;D

[Habanero Smoker]

If it was me, and I wanted to ensure slicable brisket, I would only go to 165, then slice very thing across the grain. When I make beef pastrami from brisket, I only take it to 165, and it is tender when sliced thin against the grain.

[Bassman]

Iceman,
I would go anywhere between 173-180. Temp usually rises aprox. 5-7 degrees. FTC for 1/2-1hr. then slice. I've smoked brisket to internal temp of 185F and had no problem with crumbling.

[BigSmoker]

I go to 185f myself then FTC for at least an hour.  No slicing until it is all finished with the aging part if I understand your question.

Here is a link about wet aging beef.

Wet aging beef

[CLAREGO]

thats one thing i cant master yet. the last time i did a brisket i let the temps hit 185 ftc for 4 hours but it was dry. took all the fat and laid on the top shelf to let it drip over the brisket seem too dry for me? i dont know where i went wrong there

[Oldman]

CLAREGO

185 ftc for 4 hours

The problem is the four hours and not the temp. I've seen Prime Rib go to the dogs when held too long at 160F.

iceman

Olds, they already bought the meat and the use by date on the butcher vac pack is today

I don't understand the term butcher vac pack. The meat needs to me vacuum packed by the processor in order to be safe with aging IMO. At this late date I don't know what to suggest. Sorry....

I'm going to try and reach you on the phone.

[iceman]

One last question before the briskets hit the smoker. I'm thinking it might be better to separate the flat from the thick part of the meat. I think the flat is going to get done before the thicker part of the brisket. Am I off base or does this make sense? ???