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Old 02-18-2011, 11:13 PM
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Default Refrigerating Brisket

I need to refrigerate 10 briskets for a wedding I will be officiating. I will be smoking them 2 days prior to the event.

What is the process for refrigerating brisket?
I usually let the brisket rest for 1-2 hrs. in foil. How long do i have to wait or what internal temperature does the brisket need to be before going into the fridge?
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Old 02-19-2011, 12:28 AM
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Just keep in the frig in a pan with all of the juices and then you can reheat them when you need them. 2 days is simple and I think the brisket gets better with a couple of days of sitting. Make sure the pans are covered completely and they cool down pretty fast. You may want to shrink wrap them or use a vaccuum machine and put them in there. Just get them cooled down as quickly as possible and if you don't vaccuum them then you may want to add some liquid over the top of the brisket when you start reheating them. Broth will work fine. I would not cut them unless you are going to use a vacuum sealer. They will take about 4 to 5 hours for whole briskets to reheat at 225 degrees so plan accordingly.
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Old 02-19-2011, 12:51 AM
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After resting the brisket for 2 hrs in the foil, (without opening it) it's still warm. Is it ok to put in the fridge even if the brisket is not at room temp?
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Old 02-19-2011, 07:33 AM
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Letting it rest for about an hour or so, then into the fridge is fine. I've done it many times with no problem.
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Old 02-19-2011, 09:16 AM
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Our local heath department (not sure how universal it is)

Brisket = After reaching 155 for at least 10 seconds - You have 2 hrs to get it below 70 deg.....then another 4 to get it below 41 deg
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Old 02-21-2011, 01:04 PM
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Quote:
Originally Posted by Fred View Post
Our local heath department (not sure how universal it is)

Brisket = After reaching 155 for at least 10 seconds - You have 2 hrs to get it below 70 deg.....then another 4 to get it below 41 deg
This is right pretty much everywhere I've been. I would put the pan on top of ice in a chest to speed up the cooling process. If you put it in the fridge while its still warm, make sure you "tent it" with foil, if you seal it up while its still warm you encourage the growth of food born pathogens. Also, if you put too much warm product in the fridge at once it will raise the fridge temp above 40 degrees which will be working against you. It needs to be completely cooled to room temp before vacuum sealing or sealing air-tight.
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Old 02-21-2011, 03:24 PM
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Default Practice Run

I actually smoked a brisket last night to do a test run...no harm in having some extra brisket for later.

I'm gonna try cooling it in an ice chest then stick it in the fridge...slice it later. If this works, i'll do the same with the rest.
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Old 02-21-2011, 05:58 PM
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Quote:
Originally Posted by Myfight View Post
After resting the brisket for 2 hrs in the foil, (without opening it) it's still warm. Is it ok to put in the fridge even if the brisket is not at room temp?
if that is the only thing in the fridge then yes it is ok but if not then NO NO NO it is not ok otherwise you run the risk of spoiling the other food in the fridge
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Old 02-23-2011, 12:09 AM
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Quote:
Originally Posted by Myfight View Post
I actually smoked a brisket last night to do a test run...no harm in having some extra brisket for later.

I'm gonna try cooling it in an ice chest then stick it in the fridge...slice it later. If this works, i'll do the same with the rest.
My brisket turned out great, thanks to all the great tips i get from here. This is what happened.

Log:
1. Smoked 13hrs. Internal temp was 192 (that's my magic number)
2. Let it rest for 2 hrs in an ice chest wrapped in foil.
3. After the 2 hrs the internal temp was 185.
4. I put the entire brisket (still in foil) in an ice chest with ice.
5. The temp went down fast. In one hour the temp fell to 135.
6. Put it in the fridge. After the second hr the internal temp only fell to 110.
7. Took it out, cut it in 3 portions. Two portions from the point, and the flat.
8. Wrapped in foil and put back in, and left them there.

I reheated two portions for my friends and family, and i saved the third.

???Don't know if i should have left the whole brisket even if the temp did not reach 70 within the two hours recommended.

I usually drain the excess "juice" and save half for the Sauce and the other half goes back to brisket for reheating.
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Old 02-26-2011, 06:10 PM
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Default Update

I BBQed 12 briskets for a wedding two days prior to the event. Everything went great, as I was able to cook and refrigerate all 12 briskets without a mishap.

1. Let the briskets rest 1 hr. in foil in a cooler.
2. Drained the juice (for later use) and let them sit uncovered for 1 hr.
3. Wrapped some in foil and others in Turkey bags tightly, and put them in the fridge. (I don't have a vacuum sealer, which would have helped)
4. Sliced all 12 the day of the event with a slicer.

Thanks everyone!
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