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Brisket for Wedding

FM Former Member
I am smoking six briskets for my manager's sister's wedding on Saturday. I am going to smoke the briskets on Thursday. Trim, slice, and pan on Friday. And then reheat on Saturday. Because reheating tends to dry most products out, I was wondering if foiling the meat in the last several hours of cook time will make a difference in moisture and will it change other characteristics of the brisket? Also is there a general rule of thumb as to what temperature to foil. Third and last question. From previous posts it appears that foiling means totally sealing the product in foil, not just tenting foil on top of the product. Is this correct? Thanks for the help!

Mark
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FM Former Member
mark: I'm concerned about slicing before cooling... then reheating sliced brisket. any way to cook the briskets, let em cool... then foil tightly (not over a tray) and fridge, then reheat whole, in the foil saturday, then slice before service? It'll only take 10 minutes to slice em up.
FM Former Member
I won't actually be at the wedding reception site and since my manager is actually in the wedding, she won't have time to do the slicing herself. Usually I save some pan juice to dress the brisket with after I slice it on the slicer and then reheat it in the steamer to minimize drying. Reheating whole sounds like a much better plan to save moisture but I worry that if she just has "somebody" slice it for her right before service, they might slice it wrong or tear it up.

Thanks
Mark
T tomMember
You are pretty close to the way we do it.

I blended advice from drbbq and Jeff "Bigwheel" Wheeler.

Cook to about 175� and foil with at least a full cup of coffee,beef broth,apple juice[whatever you like]Wrap tight and bring up to tender.

Cool down and dump juices out into a bowl,cover and chill ,so fat solidifies on top.

Throw away fat.

Wrap the briskets in clean foil and refigerate overnight.

Slice up and pan,heat the juices,add about 1/2" to the bottom of the pan.

Foil tightly,reheat at 250� to close to 160�.

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