Cold Brisket

[mp4]

OK, so here's the best laid plans...let's smoke a Brisket for my family Christmas get together tomorrow. Good plan, right? It's -17° F/ -27.2°C (for those not still using the Queens thermometer: -))



The saying goes like this..."If you're gonna be dumb you gotta be tough...you might just have to be tougher than the rest".

Anyway, I'm thinking of smoking it for 6-8 hours today and then finishing it in the oven tomorrow. Has anyone done that before and do you have any suggestions?

[p3ripperfw]

I thought it was rough yesterday in the high 20's.... keep that whiskey close by lol

[Rodcrafter]

I don't think that will work. The thing is that brisket has a lot of connective tissue which takes a long slow process to break down and make it tender. If you let it cool it won't allow this to happen. If you have to serve it at a different day, I hate to say it but you probably just have to reheat it. Not at all the ideal. But that's my 2 cents


Making memories!

[p3ripperfw]

Depending on what time you want to eat tomorrow you could smoke it later in the day then oven low and slows overnight.

[Dirtytires]

I think your thermometer is broken.....-17 has to be wrong.

[mp4]

Nope, not wrong...it's -14 now, but that's OK because my brisket is at 200!

I'll plan to reheat it tomorrow...

[Dirtytires]

Truth be told, I like to smoke when it is a bit colder outside. It allows the fire to be a bit bigger and easier to maintain. However....cold to me is like my Christmas Day cook where it was 48 degrees out.

Keep up the good work....you got a lotta meat to babysit today.

[mp4]

Well...it turned out terrific. It was only my 3rd one and it was by far the best one.

I have to thank Frank for tutoring me on how to trim one up at the last gathering. It definitely made a difference.

In the end, it smoked unwrapped for 5-6 hours with temps between 240-260° and was wrapped up 2-3 hours. I pulled it out of the smoker, wrapped it in some towels and let it rest a couple hours before putting it in the refrigerator last night. I reheated it to 180° in the oven this afternoon and let it rest again for an hour and a half before cutting it it up. All smiles from the crew...

[Big T]

WoW Looks mighty tastey

[Rodcrafter]

Sweet


Making memories!

[p3ripperfw]

That looks great! Nothing better than a house full of people

[KarateDoc]

Looks great! Bet it was all gone

[temurf]

Awesome looking brisket.

[Rev.Mike]

[forty_creek]

Strong Work MP4


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[Squiggle]

Nice dude, looks fantastic!