Smoking a brisket to bring to a Christmas dinner; suggestions?
This year we are having Christmas dinner with some friends who live about 2-3 hours away. When I asked what I should bring, I was told to bring something I consider "my specialty". This is a group of foodies and the idea is for us to all enjoy the best of what we all make. I have several ideas, but being that I'm the lone Texan in the group, I'd like to smoke a brisket because a) I know everyone would love it, and b) I'm about 99.9% sure no one else would bring that dish.
In the past I've always marinaded it, then dry-rubbed it, and then cooked it in a very slow oven overnight. Then finished it off on the smoker the next day for around 5-6 hours. Since I can't bring my smoker, and since I also don't want to be up all night cooking before a full day of driving and eating, I'm trying to see if I can figure out a way to make this brisket and transport it.
I've heard of many people doing the opposite of what I do; i.e., smoke it first and then finish it in the oven. I thought I might be able to expand on that and smoke it the day before, then finish it in the crockpot overnight. Then transport it well wrapped in towels and a cooler, and either have it ready to eat when we get there, or just turn the crockpot back on to hold it (I'm guessing it's going to be a cook-and-graze kind of day).
Does anyone think this will work? Or does anyone have any other ideas? I'm sure I would have limited use of their kitchen, but this will be a large crowd and I'm sure I won't be the only one wanting to cook, so I don't think having to monopolize the oven for several hours will work, either.
-
DetectDave
Dec 14, 2009 02:53 PM
When cooking for my fam and not competitively, I also do a 24 hr marinade & rub,,,5-6 hr in the smoker @ 250 and a 1.5 hr foil wrap finish in the oven at 325-350. Works just peachy. The foil and cooler also will hold for quite some time.
-
Uncle Bob
Dec 13, 2009 08:35 AM
I am not a fan of changing appliances, and cooking methods while cooking a piece of meat...Once you start cooking it you need to finish it. ~~~ That being said...You may want to consider just slow roasting (225*) over night in your oven until 7:00 or 8:00 AM. Double foil, towel, and place in a cooler before you drive the 2-3 hours to your friends for Dinner. It will continue to cook (braise) as you travel...If you want the BBQ flavor....BBQ it in your pit first for 2-4 hours...Then to the oven over night...Then to the cooler for the drive...Unwrap and rest...Slice as needed....HTH
Have Fun & Enjoy!
-
PD,
Look up posts by posters:
woodburner and Uncle_Bob
I find their insight and knowledge to be spot on concerning smoking and the BBQ Grill.
http://chowhound.chow.com/topics/521305#3708609
http://chowhound.chow.com/topics/6692...
For transport, I agree with Naco.....only I suggest you make the foil double strength minimum and make a tight iverlapping seal and transport in a cooler
-
