Cook Ahead Brisket For Easter Luncheon

[thirdeye]

I guess the title says it all. We were invited to an Easter lunch tomorrow, so I'm taking a brisket. There will be a ham and a turkey, plus a bunch of sides, and only about about 25 people. I'm thinking go-boxes will be available. Heheheee.

I cooked 4 briskets for the host's son's wedding rehearsal a few years ago, so I know she is a brisket fan..... this bad boy weighed in just over 15# before trimming.

[reinhard1]

that's a good sized brisket. i think there will be go boxes for sure. looks great as always. side note: i picked up a couple of whole pork loins at sam's today. they had those for $1.98 lb and pork butts for $1.59 [picked up a couple of double packs of those also]. these were not enhanced so i'm going to put the cure on a 5 pound chunk of the pork loin and dry cure it with the buckboard you sent me. very excited about that. have a great Easter tommorow along with your loved ones. good luck.

[Jim Almquist]

I think there will be some very full guest. Looks great!!

[chaffmj]

Nice looking brisket!

[OnAFly]

Wow that looks good!

[McGurk]

U.D.S. ... REPRESENT! Good Looking meat hunk; I'm jealous.

[BTL]

Looks great! How long was it on the smoker?

[thirdeye]

Looks great! How long was it on the smoker?

For about 5 years I've been cooking briskets hotter (around 300°) and this works especially well when they are reheated the following day. The first hour of the cook, the pit temp was 200°. Then I ramped it up in the 275-300 degree range for the next 7 hours. Thin I foiled it with some juice and cooked it another 2 hours..... so the total cook time was 10 hours.