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Old 12-20-2021, 12:33 AM   #1
Playa
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Default Smoking a brisket in advance?

My sister asked me to smoke a brisket for Christmas lunch, my wife doesn’t want me distracted Christmas Eve night or tending a fire all night. So what’s the best way to smoke it Christmas Eve day, keep it and reheat it Christmas Day?

Smoke it, let it rest and wrap in Saran Wrap and then reheat at low temp in the oven before slicing it?
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Old 12-20-2021, 12:42 AM   #2
4R Daddy
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Smoke it, drain it off and wrap in foil and refrigerate. Reheat day of at 225 with jus or a half can of beef cossume in the foil with it.


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Old 12-20-2021, 01:16 AM   #3
bigbad243
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Cook brisket, keep the au jus, put brisket into vac seal, pour in the au jus. Seal and then when ready put into hot water for an hr or two to get hot. Perfect everytime.
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Old 12-20-2021, 02:15 AM   #4
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Traeger is the answer here.
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Old 12-20-2021, 04:50 AM   #5
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Quote:
Originally Posted by bigbad243 View Post
Cook brisket, keep the au jus, put brisket into vac seal, pour in the au jus. Seal and then when ready put into hot water for an hr or two to get hot. Perfect everytime.
^^^^
This
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Old 12-20-2021, 06:06 AM   #6
cram369
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I always wondered why you couldn't cook, drain, leave wrapped, and reheat whole Brisket in the oven the next morning.

I usually take mine off the pit the night before and put in the oven overnight at 210 to finish to eat for lunch.

Last edited by cram369; 12-20-2021 at 06:20 AM.
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Old 12-20-2021, 09:25 AM   #7
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Quote:
Originally Posted by bigbad243 View Post
Cook brisket, keep the au jus, put brisket into vac seal, pour in the au jus. Seal and then when ready put into hot water for an hr or two to get hot. Perfect everytime.
This is the correct answer. Will taste just as good or better than the day it was cooked. My buddy does this for weddings and other catering events.
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Old 12-20-2021, 09:31 AM   #8
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Quote:
Originally Posted by Playa View Post
My sister asked me to smoke a brisket for Christmas lunch, my wife doesn’t want me distracted Christmas Eve night or tending a fire all night. So what’s the best way to smoke it Christmas Eve day, keep it and reheat it Christmas Day?



Smoke it, let it rest and wrap in Saran Wrap and then reheat at low temp in the oven before slicing it?
I wrap my briskets in butcher paper. Once the brisket is done I bring inside and rest for a few hours to cool down. After that I refrigerate. When I'm ready to reheat I put the wrapped brisket in the oven and reheat @ 250 for 2hrs.

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Old 12-20-2021, 09:35 AM   #9
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Look up the Hot and Fast method! I'll never smoke one low and slow again.
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Old 12-20-2021, 09:42 AM   #10
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Quote:
Originally Posted by bigbad243 View Post
Cook brisket, keep the au jus, put brisket into vac seal, pour in the au jus. Seal and then when ready put into hot water for an hr or two to get hot. Perfect everytime.

This is the way!
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Old 12-20-2021, 09:44 AM   #11
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Quote:
Originally Posted by 6.5 shooter View Post
Traeger is the answer here.
You miss spelled Recteq 😏 either one sure makes it easy
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Old 12-20-2021, 09:46 AM   #12
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Smoke 5 hours. Wrap in butcher paper. Finish in oven at 180 degrees.
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Old 12-20-2021, 09:47 AM   #13
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Quote:
Originally Posted by RWB View Post
You miss spelled Recteq 😏 either one sure makes it easy
You misspelled Pit Barrel Cooker
https://pitbarrelcooker.com/?gclid=C...FYkCaQodoeIBWQ

Bahahahaha
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Old 12-20-2021, 10:05 AM   #14
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For a day?


Put brisket in an aluminum pan with some of the au jus. Sam's carries the perfect size and they are cheap for a 15-20 count. I use them all the time for brisket. The pan keeps any leaks or easy tears from happening and they are much easier to work with. Cover pan in foil and put in fridge. Bring back out and reheat covered....set to 300 and it should be good in an hour.


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Old 12-20-2021, 10:15 AM   #15
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As Smart says, and make sure you internal temp gets to 140-150 which is serving temp.


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Old 12-20-2021, 10:16 AM   #16
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Quote:
Originally Posted by 6.5 shooter View Post
Traeger is the answer here.

For reheating? I agree.


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Old 12-20-2021, 10:28 AM   #17
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“Au jus”?? This ain’t France. This is ****ing Texas…it’s drippings/juices.
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Old 12-20-2021, 10:28 AM   #18
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Quote:
Originally Posted by Fishndude View Post
“Au jus”?? This ain’t France. This is ****ing Texas…it’s drippings/juices.

Juice comes from a fruit...
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Old 12-20-2021, 10:32 AM   #19
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Quote:
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Juice comes from a fruit...
My old GF's nickname was Peaches
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Old 12-20-2021, 10:37 AM   #20
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Quote:
Originally Posted by Smart View Post
Juice comes from a fruit...
Smart juice ? Eeewwww

Good to know cus the definition of Au jus includes the word “juice”, soooo…
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Old 12-20-2021, 10:40 AM   #21
Mertzon Man
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Quote:
Originally Posted by cram369 View Post
I always wondered why you couldn't cook, drain, leave wrapped, and reheat whole Brisket in the oven the next morning.

I usually take mine off the pit the night before and put in the oven overnight at 210 to finish to eat for lunch.
I do this as well, works good.
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Old 12-20-2021, 10:42 AM   #22
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Quote:
Originally Posted by Fishndude View Post
“Au jus”?? This ain’t France. This is ****ing Texas…it’s drippings/juices.
Lol, lol !!
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Old 12-20-2021, 10:43 AM   #23
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Cook it, rest it, wrap it further in its juices and it will reheat at low temps when you are ready for it. Let it come to room temp first though.


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Old 12-20-2021, 10:44 AM   #24
Smart
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Quote:
Originally Posted by Fishndude View Post
Smart juice ? Eeewwww

Good to know cus the definition of Au jus includes the word “juice”, soooo…

They're French...as you said...they don't know.
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Old 12-20-2021, 11:00 AM   #25
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Quote:
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My old GF's nickname was Peaches
Daaaaang, you made me think of an GF that I named “Peaches”. OMG warm peaches.
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Old 12-20-2021, 11:42 AM   #26
eradicator
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Quote:
Originally Posted by bigbad243 View Post
Cook brisket, keep the au jus, put brisket into vac seal, pour in the au jus. Seal and then when ready put into hot water for an hr or two to get hot. Perfect everytime.
Yep, this is how I do it if having to cook in advance
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Old 12-20-2021, 11:46 AM   #27
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Brisket is best after resting an hour right off the smoker. Grab some beverages and light the fire about sundown Christmas eve. Make memories.

Just kidding, Listen to those above.
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Old 12-20-2021, 11:55 AM   #28
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I've had really good results by vacuum sealing and the reheating with my Anova. I think I set it for 160 and put the brisket in for a couple of hours. Doesn't dry out. I guess you could do the same with a pot of water on the stove. I typically do this with leftovers. If I was doing a whole brisket this way I would separate the flat and the point.
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Old 12-20-2021, 12:09 PM   #29
Playa
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Quote:
Originally Posted by SneakyPhil View Post
I've had really good results by vacuum sealing and the reheating with my Anova. I think I set it for 160 and put the brisket in for a couple of hours. Doesn't dry out. I guess you could do the same with a pot of water on the stove. I typically do this with leftovers. If I was doing a whole brisket this way I would separate the flat and the point.
I started to consider this after reading several of the comments. I will likely sous vide it to warm it up, assuming I can vacuum seal it, may depend on how big the brisket is
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Old 12-20-2021, 12:19 PM   #30
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So you're gonna finish it at 6pm and eat it 16 hours later? Just leave it sitting on the counter. It'll be fine.

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Old 12-20-2021, 02:41 PM   #31
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Quote:
Originally Posted by Maddox View Post
Smoke 5 hours. Wrap in butcher paper. Finish in oven at 180 degrees.
How do you finish it to 205 F if your oven temperature is only 180 F?
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Old 12-20-2021, 02:43 PM   #32
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Originally Posted by 6.5 shooter View Post
Traeger is the answer here.
Yep
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Old 12-20-2021, 03:19 PM   #33
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How do you finish it to 205 F if your oven temperature is only 180 F?

Elfen magic


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Old 12-20-2021, 05:36 PM   #34
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Quote:
Originally Posted by dope hunter View Post
I wrap my briskets in butcher paper. Once the brisket is done I bring inside and rest for a few hours to cool down. After that I refrigerate. When I'm ready to reheat I put the wrapped brisket in the oven and reheat @ 250 for 2hrs.

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This for me ^^^^
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Old 12-20-2021, 05:59 PM   #35
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Quote:
Originally Posted by Burntorange Bowhunter View Post
So you're gonna finish it at 6pm and eat it 16 hours later? Just leave it sitting on the counter. It'll be fine.

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Yes, it will be fine. Me and you would crush it. Folks these days expect warm meat. Cold brisket is the best!!
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