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Smoking a brisket to bring to a Christmas dinner; suggestions?

p
PoledraDog Dec 13, 2009 06:52 AM

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.

  1. Naco Dec 13, 2009 07:10 AM

    A large cut of meat like a brisket will stay hot for hours if wrapped in foil and towels and placed in a cooler.

    Also, for overnight cooking, have you tried the Minion method?

    1. f
      fourunder Dec 13, 2009 07:28 AM

      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

      1. 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!

        1. 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.

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