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Old 12-24-2009, 12:46 PM   #1
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Brisket warmed up for Lunch

All the talk about Chrismas Eve Brisket got me hungry, so I got a chunk of brisket that I cooked a few weeks ago out of the freezer and warmed it up and made some sandwiches, it was as good as when it was cooked.
Sorry no sandwich pics, Like I said I was hungry!
Pic of brisket sliced up.
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Old 12-24-2009, 01:04 PM   #2
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Re: Brisket warmed up for Lunch

Looks excellent. Ya know some of my best old comp chums in the world (Bobby Smith of the Texas Howling Coyotes and his lovely Bride Miss Patty who has since went to be with Jesus) also did a lot of weekend outlaw vending and they refused to serve brisket to the public until after it had been froze, thawed and reheated. Lot of old tymers around who tell you the same thang. Rumor is the grand prize winner at Meridian one year took the brisket category on a brisket which had been cooked and stuck in his freezer for 3 years Now just repeating whut I heard on that deal

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Old 12-24-2009, 01:06 PM   #3
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Re: Brisket warmed up for Lunch

That Works For Me DarylCincy
Looks Dee Licious!

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Old 12-24-2009, 01:19 PM   #4
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Re: Brisket warmed up for Lunch

Bigwheel I think they may be something to that, every time I warm up brisket after freezing, it tastes like to have extra favor to it.
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Old 12-24-2009, 01:25 PM   #5
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Re: Brisket warmed up for Lunch

Quote:
Originally Posted by BluzQue
That Works For Me DarylCincy
Looks Dee Licious!

Thanks BluzQue, sorry not to be able to share it with you, but I guess pics do leave a taste in our mouths.
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Old 12-24-2009, 02:01 PM   #6
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Re: Brisket warmed up for Lunch

Yeppers know a bunch of old pharts who would testify as to the efficacy of the cooked/froze and thawed brisket strategy. Would venture to say prob a hundred percent of the legal catererers do it like that and about 99.9% of the illegal version. This excludes some rookie who is just dying to stay up all night cooking

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Old 12-24-2009, 02:17 PM   #7
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Re: Brisket warmed up for Lunch

DC that's some fine lookin' brisket!
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Old 12-24-2009, 02:34 PM   #8
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Re: Brisket warmed up for Lunch

Quote:
Originally Posted by bbquzz
DC that's some fine lookin' brisket!
Thanks bbquzz, now that I'm out of frozen cooked meat I guess I'm going to have to get out and cook some more next week.
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Old 12-24-2009, 03:16 PM   #9
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Re: Brisket warmed up for Lunch

Darly, that looks like the best brisket I've ever seen...care to share your
technique?
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Old 12-24-2009, 04:50 PM   #10
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Re: Brisket warmed up for Lunch

Quote:
Originally Posted by Captain Morgan
Darly, that looks like the best brisket I've ever seen...care to share your
technique?
Well Thank You Captain Morgan,
This is what I do, I only cook whole packer beef briskets and I cook it whole. I trim the fat cap just enought to make it even thickness across, then some of the hard fat on the sides, I don't dig into the fat that seperates the flat and the point like some do, I do trim any fat thats on the top of the flat so the rub gets into the top good, thats all on the trimming.
The Rub, I rub the brisket with Lee Perrins Worchestershire THICK Sauce then The Texas BBQ Rub Brisket Blend rub goes on, I do this all while the pit warms up so it only gets rub about a hour before it goes on. I put the brisket back in the fridge for about 30 minutes.
On the pit, I cook on a off-set Gator Pit so I cook fat side down, and run my pit at 275 degrees internal grate temp, I cook with splits of White, Red Oak and some Hickory Wood. Red Oak seems to work great with beef. I cook the brisket till about 170 internal temp, then put it in a foil pan (still fat side down) with 15 ozs of Gunniess beer mixed with Worchestershire Thick Sauce and some Texas BBQ Rub, cover with foil and finish at around 200-210 internal meat temp but I go by the poke test more so than temp. Only takes me about 7 to 9 hours to cook a 12-14 lb brisket.
Off the pit, I take out of foil pan and wrap in foil (about 3 wraps) and put in a dry cooler with bath towels fat side Down for about 3 hours before serving. Also I save all the juices from the foil pan and pour some juice back on the sliced brisket before serving.
I'm no pro and there's many ways to cook and serve brisket as you allready know but this the way I do it and it turns out goood!
Thanks for asking.

-Daryl
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Old 12-24-2009, 05:03 PM   #11
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Re: Brisket warmed up for Lunch

well this Carolina boy is interested in learning how to do brisket well,
and I appreciate your help!
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