BBQ The thin blue smoke of tastyness

Goose Juice!

I'm stuffed but I'll take some pie and ice cream!

 

Brisket

plan on smoking a brisket this sunday. Problem is, we won't be eating it until Monday night. Can't smoke it Monday as I'm working for the Man. How would you all recommend treating the brisket? should I cook it fully and reheat low and moist? leave whole or cut and drizzle with sauce? Any and all suggestions appreciated.
Mike

 

I'm speaking from a point of complete ignorance since I cook pork butts and not briskets, but I cook my butts over smoke for about 6-7 hours and then stick them in a covered roaster in about a 200-210 degree oven until near dinner time the next day. They end up cooking for 30-32 hours total. Pull them out and let them rest for an hour. The butts are not done when I take them off the smoker. Don't know how it would work for brisket, but it works great for pork.

 

Mike I would definitely keep it whole, let cool fully and wrap in foil to hold . Warm it slowly and for a goodwhile before pulling an letting it rest again.

Not ideal but should still be the best Brisket your guests ever had.

 

Lucretia and Jim thanks for your help. I'm on it.

 

Jim is the Brisket King (as opposed to the regular BK.) I'd take his recommendations as gold.

 

I'm waiting on pics of something.....

When I get them I will share....

 

In Jim we Trust :like

 

Ok as promised. My folks church had their annual BBQ Friday & Saturday. 40 butts. Only 25 would fit on the grill though.

 

That's a lot of butts!

 

They did Tennessee style and North Carolina style.

I prefer the NC style because I like the tangyness. Vinegar based.

The Tennessee has more of the smokey flavor, which is also good.

Best of both worlds....the bark from the Tennessee and the meat from the North Carolina.

 

this is the only pic I have of the brisket in question. I cut an 9 pounder in half. about 7 hours on the smoke. fully cooled and foiled. the next day two hours at 220 in the foil. rested and sliced. Jim you were right on the mark. it was excellent. Was for a birthday supper for my son-in-law and all in attendance thought it the best they'd had.

 

Looks wonderful Mike. Save me a sami.

 

Looks great!

 

I can't take credit but I can take pictures!

 

I can eat turkey year round. It doesn't need to be November :-D

Sent from my Nexus 6 using Tapatalk

 

I'm convinced. Give me a leg!

 

Brisket by request..I swear my wife was a Texan in a former life....









About 3.5 hours in...

 

That's just painful. Pictures of Jim's brisket, and the links are broken.

 

im going to have to set up a fattie night soon