Brisket cook question

Kaptain Kadian · Jun 17, 2016

I have 2 16 lbs packer brisket so I am going to cook for my son's baseball team party next weekend and am trying to game plan. They are going to start the party around 3 and eat around 5. I will have travel around 30 minutes to get the party. Should I cook them the day before and reheat in the oven or try to have them done by 1 or 2 to rest and travel? I don't really like cooking overnight and would have to get up early to have them done by 2. What suggestions do you have for reheating whole brisket so? I will need to hole them for 3 hours or so as well after reheated. I have a cambro, so the holding should be fine.

Ron_L · Jun 17, 2016

I would cook them to be done in time to go to the party. Brisket is much better fresh.

Burnt at Both Endz · Jun 17, 2016

^^^^ agree with Ron, most Okies that i know cook hot&fast anyway.

KevinJ · Jun 17, 2016

Put them on the pit at 6am cook at 300-325, wrap in BP at 10:00 they should be ready to pull around 12:30-1:00, 2:00 at the very latest.

Kaptain Kadian · Jun 17, 2016

What time do you think I would need to get them if I was cooking at 275 to be done at 2pm? They will probably be around 14 lbs after trimming?

shares · Jun 17, 2016

Waaaay over working it. Cook the briskets at your leisure, rest, refrigerate, and reheat for the event as needed - preferably on site with your smoker putting on a show.

Kaptain Kadian · Jun 17, 2016

How do you heat up your brisket so? I would want to leave whole and slice right before eating. The party is off site

Rodbolt · Jun 18, 2016

I agree that brisket is much better fresh. If I can't serve it fresh the best way I've found is to rest it, slice it into 2 gallon heavy freezer bags and refrigerate. A few hours before serving put the bags in a sous vide and bring temp up slowly.

Kaptain Kadian · Jun 22, 2016

Ok, plans changed and I had to cook them yesterday and bring them to the party Saturday. I can't slice and reheat in bags because of time constraints. I will have to reheat them whole and then slice at the party. I was planning on reheating them wrapped up for 2 hours at 250 and then I would have to hold them in my cambro for around 3 hours. Would they still be warm 3 hours later? Thanks

smoke ninja · Jun 22, 2016

A warm brisket should hold easily in a cambro for 3 hrs.

Brisket cook question

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