Father's Day Briskets

I don't think you want to add smoke for the re-heat. Using the cookshack is ok but laeve out the wood. Should have plenty of smoke flavor from the initial cooking

The Smokette cookbook page 16 has instructions for Double Smoked Briskets. They are great! I would recommend that you try this when you can experiment. The amounts of wood should be decreased from what you would use normally.

Woodsmoke: I don't have the book you are referring to, but I wonder if "double smoked" is the same as "burnt ends?" Only Smokin Okie knows for true. Kansas City burnt ends are something magical. When you're done with smoking the brisket, you cut off the fat, top layer. Save it. That's what you smoke again. Incredible stuff. My wife fell in love all over again. And with me! ACARRIII

Conventional wisdom would say not to smoke it twice -- but who in this forum is conventional.

Normally food won't absorb more smoke once it's been cooked. What you getting here is the effect of more smoke on just the outside to enhance the smoke flavor.

Too much work for me, but it will work. Smoke, in food, tends to disipate over time. Next time you eat something smoked how does it taste after a few days -- the smokiness should have gone away quite a bit.

Burnt ends are typically not just the "fat" put back in. Take the deckle (the whole, fatty, top section of the brisket) and put it back in with more smoke...That's what you get in KC, some great stuff. They try to oversmoke that and sauce it a lot. try it you'll like it.

Could someone please provide guidance for the following questions? Thank you in advance.

After taking them out of CS, how long to sit on counter before putting in fridge?

Wrap immediately after removal from CS, or just before refridge?

Reheating on Sunday question: About 2.5 hours at 225???

Then, wrap in foil and set on counter for an hour before serving???

Hello, I have a question! Since you own a CS, (the george foreman of Q)why not time it and cook overnight while counting sheep and remove intime for your meal? Even if you wrap at 8 hrs should not be a prob. This is what is so nice about CS you set it and forget it. Suggestion: You don't have tpo cook at 225, you can cook at 195 for 1-1/2 to 2 hrs per lb. If you do this wrap after 8. Since you have two you can experiment. Let stand and rest for 10 min, slice while warm with sharp knife against grain and on a angle to help keep the meat firm.
Steve HFD

Michale what I usually do is cook them until rare pull them out of my smoker. Its ok to wrap and put in fridge at this time, the next day when they have cooled off I slice on a meat slicer, place back into a large pan (may pour a small amount of water in bottom of pan) cover and reheat. If you use the time/temp you asked about just check your meat about every hour and make sure all is getting plenty of heat.After the meat has fully heated I pull and serve usually do not let set very long but I have read where others have let set for an hour or so. Hope this will help.

Howdy,michael.You must have a reason to need to cook the day before,or I would overnight as qcrew suggested.....Take it to that 195� and double wrap in foil immediately....Smoke will dissipate on the counter....I'd let it cool to 140� before I refrigerated them.....I would just reheat in its foil in a kitchen oven at about 350�,but if you want to use your CS,I think I'd leave it foiled and bring it to 140� internal.....At any rate,I'd let it set 30 mins.before slicing.Hope this helps some.

It takes a village to Q a brisket. ACARRIII

Unfortunately, when they smell that hickory and applewood, the whole damn village usually shows up to eat that brisket, too!~ Suddenly, that 10 pounder that looked so large in the butcher counter aint looking so big anymore. But dang they taste good!!!

Much help, Tom. Thanks, Mike

>>> I would just reheat in its foil in a kitchen oven at about 350�,but if you want to use your CS,I think I'd leave it foiled and bring it to 140� internal.....At any rate,I'd let it set 30 mins.before slicing.Hope this helps some