Brisket

[flyinbayou]

I am cooking 8 whole briskets (flat and point, untrimmed) for a party this Friday. I think I can fit 4 in the oven at a time. Maybe. With that in mind I was trying to avoid "platooning" them in my oven, cooking them in 2 (or more) batches.

Has anybody braised brisket on their grill before? I have a 5 burner gas grill that I think I could cook half of them on in steamer pans.
I also have a smoker that can fit 2 briskets, but I don't want fights to ensue when the smoked brisket runs out and we have to "resort" to the oven roasted variety!

As a last resort I will cook half the day before, cool and store then slice and reheat (in their juices) the next day.

[Low-N-Slow]

A couple of thoughts. Depending on your timeframe, you could start two at a time in the smoker to get some smoke laid down on them. Once they hit 160° or so, foil them up tight in HD foil and finish them in the oven. You could get more smoke on more of them by also starting some indirect on the gasser with some foil pouches of wood chips for smoke. Braising them from the start in foil won't give you the best appearance-- you need some way to start them out nekkid to get some color on them. Once you get them in foil, don't be afraid to go a little hotter on the cook temp. I typically BBQ at 250, which some "purists" consider high, but you can go upwards of 300 on brisket and still end up with a good product. At the higher temps, you need to monitor them for tender once they pass about 185. When a toothpick or a digital thermometer probe goes in like butter, they're done, regardless of what internal temp they're at.

[flyinbayou]

Interesting.
A couple of more questions:

• Could I lay the smoke on them the day before, cool and store them then finish them off in the oven the next day?

• What kind of time frame on the smoker are we talking about (I know it will vary from smoker to smoker - I have a bullet Brinkman - and what the temperature is outside)?

• Lastly, how much au jus, if any, could I expect if I do finish them off in the oven?

Thanks LNS!

[Low-N-Slow]

I grant you the undertaking here is somewhat ambitious. And good point on noting the ambient temp outside this week won't help.

Cooking at 250-275, I could see the flat hitting 165 in 4-5 hours, and that would be sufficient time to get some good color and smoke on them. They will be safely cooked, but not yet tender. Taking them to that point and then chilling and finishing the next day is plausible-- the trick will be to cool them quickly enough. You may want to foil them up tight and stick them on top of a bed of ice in a large cooler rather than just end up heating up your refrigerator. You will get some juice in the foil during the braising period, but it would still be a good idea to add a cup of broth or apple juice to the foil before sealing them up (insurance).

You may want to consider separating the points from the flats before foiling, and foiling them separately for the finishing braise. The point is fattier, and really benefits from being taken 15-20° higher internal than the flat (say 205). Don't separate them from the outset, as the point will help keep the thinner end of the flat, to which it's connected, from overcooking and/or drying out.

Also, when oven-finishing the flats, don't take them much past 185. You'll get carry over heat, and they will tenderize more during the rest. A good technique is to keep them in the foil, wrapped up in old towels in a dry cooler for an hour before serving. If they go past 200 before you pull them out of the oven, you'll end up with pot roast vs. sliceable brisket.

[flyinbayou]

Thanks again LNS.
You're a great source of smoking info.
(I forgot to mention that I did a search and found a lot of valuable info in a previous thread on smoking.)

[VaPhil]

Do you have a rib rack for your smoker?
I did 4 briskets in my Brinkman using one by standing them on their edge. Took about 6 hours at 225.
When its cold out I have an old movers pad thats about 5'x5' I throw over the smoker. I cut a hole in it to see the temp gauge and leave a gap at the bottom for air.

[flyinbayou]

Do you have a rib rack for your smoker?
I did 4 briskets in my Brinkman using one by standing them on their edge. Took about 6 hours at 225.
When its cold out I have an old movers pad thats about 5'x5' I throw over the smoker. I cut a hole in it to see the temp gauge and leave a gap at the bottom for air.

No but I know where I can get some. Hmmmm....
As for the blankets, I don't think I'm as brave. I've come close to burning down the house a couple of times in my lifetime but I am able to protect it from wind. The temperature is supposed to be 55 Thursday night/Friday am.

[Low-N-Slow]

I think windy conditions would be worse than an air temp of 55°. Wind, more than cold, depletes the heat from bullet-type smokers, and causes you to burn a lot more fuel. I'm also guessing, from experience, that four briskets that fit in a rib rack and finish in 6 hours at 225 were trimmed flats rather than untrimmed packers. Neat idea, though-- could have probably laid a fifth one across the top.

[VaPhil]

Yes they were trimmed 4-5 lbs. each.