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Hello,

I have to do a brisket the day before (off heat by 6pm, eat at 6pm the next day), so I'm wondering if I should (a) smoke the brisket to 170 ish (stall temp), remove it, stick it fridge and cook to desired doneness the next day or (b) cook it all the way through and then just reheat the next day.  Your thoughts are greatly appreciated.

Original Post

I've never done either one of those, but it seems to me the two-stage cooking process would be very uncertain. The second stage is not like resuming a cook starting from the end point, because you'll be starting with a partially-cooked, cold brisket that needs to be brought back to the previous end temp, during which time it will be cooking. Also, I don't know what changes in texture, etc., might occur during the cooling and refrigeration step.

It does sound like a great experiment, though. I wonder if restaurant chefs have figured out a way to accomplish this?

In my limited experience, slowly reheated brisket is pretty darn good. I've heard of reheating in hot water in a zip or vacuum seal bag, but haven't tried it. Good luck! (And report back!)

 

 

 

 

 

 

 

 

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