Have brisket - will travel

rwhapham

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There is so much information out there to wade through that I thought I start here looking for success stories. My family and I are about to head out of town, and I'd like to do a brisket to take with us. It's a 2-day road trip, so there's no way I can hold it at temp (nor would I want to for 2 days). My current plan is to finish it the evening before, rest it, quarter it, seal the pieces, and then stick it in the fridge. I'd then keep it on ice in a cooler for the road trip, and then back in the fridge when we arrive. Is this a disaster waiting to happen, or does it sound doable? Looking for advice that comes from experience. Especially what temp to let it rest and cool to before it goes in the fridge? I'm guessing 140F, but let me know if that's wrong. And then any tried and true tips for reheating in an oven? Thanks in advance.
 

AHoneyman

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A sous vide is a good way to reheat without additional cooking.
 

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Sounds like a solid plan to me.
 

bbqking

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Hmm, this may be sacrilege, but why not nuke it? How are you going to eat it? Sandwich? A simple trick for reheating meat in the microwave it quickly run it under water or drizzle some water on it. It stays moist that way. Up to you, if you going to cut it up and eat it all at once maybe just put it in a beef broth bath and reheat that way.
 
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rwhapham

rwhapham

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Good thing I decided to start it way in advance. It was just over 15 lbs. pre-trimmed. Ran it overnight at 225F, but for some reason it took almost 13 hours to get to the wrap. Never had that happen before. Guessing that the SF was running quite a bit below its reported temp of 225F for that to happen. Finally wrapped, so just have to get it done, rested, and fridge cooled before stuffing it in an ice-packed cooler for the road trip tomorrow morning.

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MrPhilGrillTX

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Just had brisket, but now I'm hungry again. Nice job.
 

AHoneyman

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Never had that happen before. Guessing that the SF was running quite a bit below its reported temp of 225F for that to happen.
That is why I always run an air probe because the controller temp can never be trusted.
 
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rwhapham

rwhapham

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That is why I always run an air probe because the controller temp can never be trusted.
I do run an air probe as well, but it's hard to pay attention to it when I'm catching some ZZZ's. ;) At times, the two are "close enough for BBQ". At others, and seemingly for no good reason, they can drift up to 40+ degrees apart. When I'm watching, I can tweak the set point higher so that I get the actual temp-ish I'm looking for. It's just when I'm not looking that things can go off the rails. Like right now, my setpoint is a whopping 325F just to try and settle somewhere near 275F. And I'm watching the air probe wildly report readings between 290F and 145F. My kingdom for historical graphs in the Weber Connect app! That and more stable temps. It might just be me, but I felt the set point and my air probe were closer, and with less fluctuation, before the last firmware update. But who knows.
 

Bruno

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I do run an air probe as well, but it's hard to pay attention to it when I'm catching some ZZZ's. ;) At times, the two are "close enough for BBQ". At others, and seemingly for no good reason, they can drift up to 40+ degrees apart. When I'm watching, I can tweak the set point higher so that I get the actual temp-ish I'm looking for. It's just when I'm not looking that things can go off the rails. Like right now, my setpoint is a whopping 325F just to try and settle somewhere near 275F. And I'm watching the air probe wildly report readings between 290F and 145F. My kingdom for historical graphs in the Weber Connect app! That and more stable temps. It might just be me, but I felt the set point and my air probe were closer, and with less fluctuation, before the last firmware update. But who knows.
I bought a Weber air probe and used my Thermoworks smoke as well, I just about lost my freaking mind! The controller temp and both air temps were ALL OVER THE PLACE, I decided to just use the damn thing and smoke and grill away!
It beats the hell out of my old WSM in terms of ease of use and for grilling I don’t miss charcoal. Was I better with my kettle probably but damn just Flipping a switch on a weeknight is NICE!
 
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rwhapham

rwhapham

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I bought a Weber air probe and used my Thermoworks smoke as well, I just about lost my freaking mind! The controller temp and both air temps were ALL OVER THE PLACE, I decided to just use the damn thing and smoke and grill away!
It beats the hell out of my old WSM in terms of ease of use and for grilling I don’t miss charcoal. Was I better with my kettle probably but damn just Flipping a switch on a weeknight is NICE!
Oh, the convenience of it certainly outweighs the struggle points; at least in my mind. Had my WSM for probably 8 years and never once did anything longer than a 8 hour pork butt. Definitely didn't even think about an overnighter. Just have to learn to add more time buffer for the long ones with the SF. At least when I set it to 250F I don't see my air probe registering at anything significantly higher than that. Glad Weber chose to err on the side of lower actual temps. I'd be way mad if it ruined a low-and-slow because what I thought was 250F was actually 300F.
 

AHoneyman

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Since I put an oven drip pan under the controller probe (I mean tight against the back wall), I think the difference between the two probes has decreased and stabilized. But I am still in testing.
 
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