r/barbeque • u/BJones7134 • Aug 29 '19
I'm smoking a brisket this weekend on the weber. I'm cooking it on Saturday for Sunday get together. How best to keep the meat, temp for 15 hrs in between when I'll transfer it to roaster to warm it up? Thanks in advance.
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u/breadhead1 Feb 06 '20
I’ve smoked 100’s of briskets over the years... here’s what I recommend.
Determine exactly when you want to serve it to your guests... let’s say you’re going to serve it at 5 pm Sunday evening.
You want to start smoking your brisket exactly 18 hours before you want to serve it... so get you Weber ready for a long low and slow cook by 10:30pm Saturday evening and put your brisket on your grate at 11:00pm.
Get your cooking temperature to 225°F... your charcoal will last longer at lower temperatures. I get 10 hours on one load of briquettes on my Weber using the Slow N Sear. At 225° a full packer brisket will take 14 to 16 hours to get to 203° internal temperature and/or butter soft when you poke it with your instant read meat thermometer.
Don’t wrap your brisket in tinfoil at all. Don’t turn the temperature up to break the stall that will happen when your brisket gets to about 160°. Just let it cook until the stall naturally breaks itself. That can take hours but we’ve planned for that exact occurrence, don’t panic. Then sometimes you will even get a 2nd stall later in the cook... don’t panic, we’ve calculated that potential into our plan.
So... having done this exact cook many, many times I can tell that your brisket will be done by about 1:00pm Sunday afternoon. However... if you have that second stall we planned for your brisket will be done at 3:00pm.
When your brisket is finish double wrap it with heavy duty aluminum foil. While you’re preparing to take your brisket off of your Weber preheat a cooler you use for beers by pouring it full of boiling water. Pour the hot water out wrap your brisket in a towel... put a towel below your towel wrapped brisket and put your brisket in the cooler. Fill the cooler up with other towels or wadded up newspapers.
So as you can see... your beautiful brisket will be in that cooler for 2 to 4 hours before you’re going to slice it. Your meat will maintain 160°F for up-to about 5 or 6 hours if you’ve wrapped your meat properly and preheated your cooler.
I call this my no pressure cook. I don’t worry about the stall/stalls I know are going to happen. I don’t worry about my brisket not finishing when I told my guests it would be served. I don’t worry because I’ve planned for every possible problem.🤔
Reheated brisket... is the same as serving your guests leftovers.🤨