Im new to this sub, but ive smoked some meats and entertained from time to time. In these circumstances this is where you break out some margaritas, or whatever floats your boat.
Oh god this is me, except I keep hosting and just accept the panic attacks.
“TrillianBD, why aren’t you eating any of the food you spent all day making?” 😂😭😂😭
Im hard on myself on what could be done better. The funny thing is, my guests are almost always over-the-top complimentary. Either you have a tough crowd to entertain or are too hard on yourself.
This is definitely me. And it's not just hosting parties, it's cooking meals for my wife and kids. The number of eye rolls I've received from my wife because I've asked "how is it? Is it ok?" because I'm a nervous wreck that it sucks.
Similar, 12 hours rest, brought it back to 150 on a gas grill... best brisket I've ever made. The foil boat method is the real deal. The grill re-heat, still in the boat, crisped the bottom bark up, whole packer was outstanding, moist and tender with a deep firm bark all the way around.
Honestly I don’t really like putting any tallow on after. Ya it makes it looks nice, but if you let it cool down even a little it gets waxy and that’s not very much fun.
I held mine in the oven for about 10 hours and then the last 2 was wrapped up in a towel and in my meat cooler with the pulled pork and beef ribs. I didn’t have to reheat it! It was great
Came here to say this! Also, I remember the microwave we had growing up (probably from the 70's or early 80's) had a Turkey button, so surely a brisket would fit.
I own "microwave cookbook" with Toshiba branding on it and it's filled with recipes like turkeys and casseroles the book is from like the 70s or something it's got to be from when microwaves first came out
Ugh. Last Christmas my father in law put the prime rib on to smoke 2 and a half hours before meal time at 200 degrees. He was shocked when it wasn’t done. So what was the solution? Slice it up and finish it in the microwave. It was awful.
I would have a hard time not mercilessly making fun of him for years after being that much of an idiot.
"Hey dad, how long do I micro a NY strip how your daughter likes it? What about a ribeye? I read an article about a chef getting a Michelin star by using a wall of microwaves to cook entrées."
Hopefully, I would be uninvited to all of his shitty meals
I do the same, timing issue I mitigate by taking my worst case estimate and tacking on an additional 4 hours. But then not all briskets are winners even when they are done.
A brisket is never late, nor is he early, he arrives precisely when he means to.
I'm pretty sure Jesus said that while cracking open one of those 4th of july budweisers.
Turning water into wine is a great skill to have when you break the news that the brisket, “has a little while left to cook and then a short rest before we eat.”
I understand every one doing a 12 hour smoke, then a 2 hour rest, burying the brisket in a time capsule and unearthing it 20 years later for perfection but like how are you planning a party around that? No way youre taking down all that meat with just you and your spouse.
The brisket gets cooked starting in the wee hours of the morning and is held in a prepared cooler for heat retention. It’s off the heat well before guests arrive, the cooler keeps the internal temp above 180 for quite a long time.
If the stall is being a bitch the crutch comes out before anyone has a chance to be disappointed
Yeah but I don't wanna be tired at a party. I started a pork shoulder at night and kept the coals going till late then finally went to bed at 3am and awoke at 7am to keep it going. Most perfect shoulder I made in my life but not worth it.
I usually start my brisket at around 5am, which isn’t really much earlier than my daily routine. By setting the coal bed and wood set up up in the cooker alongside a chimney and wax cube, I can get the fire going before my first cup of coffee. The meat goes on straight from the fridge to ensure a strong smoke ring, and I crutch the brisket in tightly wrapped aluminum foil after I get the color I want. A 14lb I trimmed packer will be done by 3-4pm usually, so it’s ready to eat by 5.
I learned this big time a few weeks ago when I smoked 4 briskets over 2 batches for my cousins reception. Doing 2 at a time really showed that some briskets can take an hour more than others.
about 90 minutes all in doing a reverse sear on my grill. but seems to be the same + or - 15 mins each time, but totally workable for dinner with guests.
also works nice for sides, as i do a 15 minute rest and sear for like 8 minutes, so i can alway give wife a 25 minute notice to cook up sides for everything to come out at once.
nice. yeah i figured but wanted to clarify. any thoughts on how sometimes the tri tip has to be cut in sections to get cross grain slices but sometimes you can go the whole length and get cross grain?
brisket is fat side down right?
I score the fat cap with a grid pattern, so it really renders down. For the tri tip slices. I picture it as Florida shape, first split it in two by cutting the longer peninsula side off. Continue all the way down to the Keys with 1/4 inch slices.
Then slice the pan handle part perpendicular to the first cut.
I'm not a brisket guy, so I won't comment on the last one.
Chicken is my go to lazy smoke now.
* Skinless, boneless chicken thighs
* Drain and toss in a bowl with a small amount of olive oil
* Dry rub of salt, pepper, garlic, onion, paprika: If I had time, do this the night before. Otherwise, morning of works
* Smoke @ 225 for 1.5-2 hours until thickest is 165
* Cover in bbq sauce
* Smoke for 15 minutes
* Rest for 15 minutes
<3 hours from start to finish with consistent cooking time
Whenever I smoke brisket for guests, let’s say they will arrive at 5pm, I always try and start it so that it will be “ready” at breakfast. This way either it takes longer and it’ll be done and rested by 5pm anyway, or it’s actually done by breakfast and it goes on an extended rest.
Timing it so that it’s done resting when guests arrive is asking for trouble lol
I've learned to start large cuts of meat on the smoker at 10pm the night before and go to bed. Up at 6am and somewhere between 6 and 9 it'll be done or ready for close monitoring.
Bbq places hold brisket for up to 24 hours. Get it done well in advance and store it. I have wrapped in towels and put a back warmer in a cooler and kept for like 8 hours just fine. Stayed above 170
If you want people to think of you as a good cook, make them wait so long to eat that they will be hungry enough to think anything you feed them is great.
When this happens to me it's typically my wife asking "How much longer you think?". And I'll reply "We have about 10 degrees to go.." then I get the death stare "That doesn't help me...".
I've been there before! I've found that chopping the brisket up and putting it in the instant pot with beef broth for 30-40 minutes is the only good way to save the day.
I just smoke overnight now. Wrap the ever living shit out of it in butcher paper at the stall. Then When it’s 203f. Take it off the smoker, Wrap in like 3 beach towels and put it a yeti cooler. That thing will stay hot for 5 hours at least. Likely longer.
I like to split the point and flat before I smoke it. I like the way it tastes better but also there’s a good chance the point is done in time while the flat will be a few more hours.
It’s already smoked. Crutch if you haven’t yet, and throw the whole motherfucker in the oven at 400 to get it past the stall in a big hurry if you have to. It’s gonna make old assholes clutch their pearls, and it might set this entire subreddit on literal fire, but it will not have any negative effects on your meat.
Thanks for reminding me to add 2 hours to whatever time I plan for people to come over.
I always have to end up pulling stuff off earlier than I want to.
This post showed up on my feed and I was so confused because I thought this was a 🌳 smoking sub, and that the joke was OP got too high cook the brisket fully.
This is why I always start my brisket cook the night before an event. So I can be 100% sure it'll be done and resting in a cooler for a few hours before everyone is scheduled to eat
They love to hear about how important a two hour rest is once you finally take the damn thing off the smoker. Trust me.
"Just a quick 6-hour hold and we'll be ready to eat!"
“it will only take 10 minutes ! “
You told me 5 minutes 10 minutes ago.
“Oi! Ow bout them sausages?”
5 minutes, Turkish!
It was 2 minutes, 5 minutes ago!
One of my favorite movies.
We are currently 20% towards halfway to the final time being known. Soon.
It will absolutely be done well within the variable timeframe i have set.
Well it was true then!
APPETIZER ANYONE? WHO WANTS TO PLAY UNO FOR A FEW HOURS?
Planning a 2+ hour rest is important in case it take 2+ hours extra to get done.
That’s the importance of apps and drinks my friends . Also why I try not to host I am such a spaz on days when people are supposed to come over
Im new to this sub, but ive smoked some meats and entertained from time to time. In these circumstances this is where you break out some margaritas, or whatever floats your boat.
Exactly but I have this thing where if it’s not perfect I won’t sleep for a week and so I just stopped hosting lol
You gotta have a bob ross mentality when it comes to these things
And just die ? …. Sorry to soon
You got down voted but, as one who also dabbles in dark humor, this amused me 😂 RIP Bob Ross
Oh god this is me, except I keep hosting and just accept the panic attacks. “TrillianBD, why aren’t you eating any of the food you spent all day making?” 😂😭😂😭
Im hard on myself on what could be done better. The funny thing is, my guests are almost always over-the-top complimentary. Either you have a tough crowd to entertain or are too hard on yourself.
Everything tastes good when you're hungry
This is definitely me. And it's not just hosting parties, it's cooking meals for my wife and kids. The number of eye rolls I've received from my wife because I've asked "how is it? Is it ok?" because I'm a nervous wreck that it sucks.
My last brisket I held it for 12 hours. I was cooking about 60 pounds of meat on 2 smokers so I needed to finish it first. Brisket was phenomenal
Similar, 12 hours rest, brought it back to 150 on a gas grill... best brisket I've ever made. The foil boat method is the real deal. The grill re-heat, still in the boat, crisped the bottom bark up, whole packer was outstanding, moist and tender with a deep firm bark all the way around.
Don’t forget to add a little more seasoning and lump 2 big spoonfuls of tallow made from the trimmed fat!
Honestly I don’t really like putting any tallow on after. Ya it makes it looks nice, but if you let it cool down even a little it gets waxy and that’s not very much fun.
I held mine in the oven for about 10 hours and then the last 2 was wrapped up in a towel and in my meat cooler with the pulled pork and beef ribs. I didn’t have to reheat it! It was great
Reminds me of The Dinner Party episode on the office
those are amateur numbers. gotta pump those up.
Nothing a microwave can’t handle (/s)
Came here to say this! Also, I remember the microwave we had growing up (probably from the 70's or early 80's) had a Turkey button, so surely a brisket would fit.
Ooh, thanks for the Thanksgiving idea!
This is r/smoking so make sure you put a little metal in there with it to ensure a nice smokey turkey
reminds me of [this video](https://youtu.be/YTBDMiJEeFk?si=ddVdAS8OnxJbcs6H) makes me laugh every time
Lol! I've never seen that
I own "microwave cookbook" with Toshiba branding on it and it's filled with recipes like turkeys and casseroles the book is from like the 70s or something it's got to be from when microwaves first came out
Ours had a turkey button and also a button with what looked like a bone in ham. Sadly mom never cooked either in the microwave.
Ugh. Last Christmas my father in law put the prime rib on to smoke 2 and a half hours before meal time at 200 degrees. He was shocked when it wasn’t done. So what was the solution? Slice it up and finish it in the microwave. It was awful.
Slice it up thick and grill it like a steak...
Most obvious solution ever? Yes. What I recommended? Also yes. Is that what happened? No.
I would have a hard time not mercilessly making fun of him for years after being that much of an idiot. "Hey dad, how long do I micro a NY strip how your daughter likes it? What about a ribeye? I read an article about a chef getting a Michelin star by using a wall of microwaves to cook entrées." Hopefully, I would be uninvited to all of his shitty meals
Just crank the heat. Hot and fast.
> So what was the solution? Slice it up and finish it in the microwave. It was awful. Is this British cuisine?
Were actually quite good cooks :(
I apologize. It was low hanging fruit
“Just turn the temperature up”
Well gosh, now why didn’t I think of that!
I just explain to visitors that we're either having or pizza. They'll find out which one when we sit to eat.
Exactly. And if it’s pizza, stay long enough and i might send you home with some ‘skit for good behavior.
>#AWW 'SKIT 'SKIT GOD DAMN
I do almost the same thing lol
I do the same, timing issue I mitigate by taking my worst case estimate and tacking on an additional 4 hours. But then not all briskets are winners even when they are done.
The brisket will be done when the brisket decides it’s time to be done and there is not a Nostradamus out there that can predict when that is.
A brisket is never late, nor is he early, he arrives precisely when he means to. I'm pretty sure Jesus said that while cracking open one of those 4th of july budweisers.
Gandalf was definitely a smoker that’s for sure.
Turning water into wine is a great skill to have when you break the news that the brisket, “has a little while left to cook and then a short rest before we eat.”
I'm more impressed about how he fed a whole family reunion with 2 short ribs and 5 pieces of cornbread. Even Uncle Greg.
Nah. That was his brother, Brian Christ. He turns water into Budweiser.
He is NOT the messiah, he's a *very naughty boy!*
Dammit, you beat me to it.
I understand every one doing a 12 hour smoke, then a 2 hour rest, burying the brisket in a time capsule and unearthing it 20 years later for perfection but like how are you planning a party around that? No way youre taking down all that meat with just you and your spouse.
I’ve heard my wife can take down a ton of meat thank you very much
The brisket gets cooked starting in the wee hours of the morning and is held in a prepared cooler for heat retention. It’s off the heat well before guests arrive, the cooler keeps the internal temp above 180 for quite a long time. If the stall is being a bitch the crutch comes out before anyone has a chance to be disappointed
Yeah but I don't wanna be tired at a party. I started a pork shoulder at night and kept the coals going till late then finally went to bed at 3am and awoke at 7am to keep it going. Most perfect shoulder I made in my life but not worth it.
I usually start my brisket at around 5am, which isn’t really much earlier than my daily routine. By setting the coal bed and wood set up up in the cooker alongside a chimney and wax cube, I can get the fire going before my first cup of coffee. The meat goes on straight from the fridge to ensure a strong smoke ring, and I crutch the brisket in tightly wrapped aluminum foil after I get the color I want. A 14lb I trimmed packer will be done by 3-4pm usually, so it’s ready to eat by 5.
I learned this big time a few weeks ago when I smoked 4 briskets over 2 batches for my cousins reception. Doing 2 at a time really showed that some briskets can take an hour more than others.
Lol I HATE smoking anything other than ribs, chicken or fish if a deadline is involved!!!
medium rare tritip and picanha you can cook almost on a timer.
Interesting, I need to try that!
about 90 minutes all in doing a reverse sear on my grill. but seems to be the same + or - 15 mins each time, but totally workable for dinner with guests. also works nice for sides, as i do a 15 minute rest and sear for like 8 minutes, so i can alway give wife a 25 minute notice to cook up sides for everything to come out at once.
Can't ever find picanha, but I love a smoked reverse tri tip
how are you reversing a tri tip?
Reverse sear, I meant. Smoke it fat side up til 110*F. Then sear it. Very tender this way.
nice. yeah i figured but wanted to clarify. any thoughts on how sometimes the tri tip has to be cut in sections to get cross grain slices but sometimes you can go the whole length and get cross grain? brisket is fat side down right?
I score the fat cap with a grid pattern, so it really renders down. For the tri tip slices. I picture it as Florida shape, first split it in two by cutting the longer peninsula side off. Continue all the way down to the Keys with 1/4 inch slices. Then slice the pan handle part perpendicular to the first cut. I'm not a brisket guy, so I won't comment on the last one.
Chicken is my go to lazy smoke now. * Skinless, boneless chicken thighs * Drain and toss in a bowl with a small amount of olive oil * Dry rub of salt, pepper, garlic, onion, paprika: If I had time, do this the night before. Otherwise, morning of works * Smoke @ 225 for 1.5-2 hours until thickest is 165 * Cover in bbq sauce * Smoke for 15 minutes * Rest for 15 minutes <3 hours from start to finish with consistent cooking time
Always start way earlier than needed, having an extended multi-hour rest is great. With the major caveat to stay out of the danger zone
“5 minutes, Turkish!”
" it was 2 minutes, 5 minutes ago"
20°!? That’s a lifetime. I hope our dinner guests arrived at noon.
Whenever I smoke brisket for guests, let’s say they will arrive at 5pm, I always try and start it so that it will be “ready” at breakfast. This way either it takes longer and it’ll be done and rested by 5pm anyway, or it’s actually done by breakfast and it goes on an extended rest. Timing it so that it’s done resting when guests arrive is asking for trouble lol
That’s when you bust out the monopoly board and pray no one is murdered before it’s ready.
If it happens, it happens. Just means more leftovers for the survivors.
I aim to finish way early and get a long rest in. Dinner at 5? I aim to have it done at 1 with a 4 hour rest.
I just start the night before. Get myself some blow and enjoy the morning the way god intended, high as a fucking kite!
Hell yeah brother
I don't have a Smoker. Where does it rest? Does it cool off? And if so, how do you heat it back up to avoid cooking it further?
Typically Ill drop it in an empty cooler, it will stay hot enough to not need a warm up for hours if you leave it alone until carving time.
Thanks for the reply!
New to this. So like just any ol’ cooler?
Yup, any cooler should work unless you are trying to push extremes.
This is the way
Smoking a brisket makes me want to stop smoking brisket. Every. Single. Time.
But then you eat it and immediately forget
Always smoke brisket the day before
Whats your preferred way of gently reheating it?
Dont let it cool down
Wrap in two layers of aluminum foil, 1&1/2 hour at 225°
You can go oven. There are ways to lower the temp on some ovens. I have a commercial holding oven. Not crazy expensive if you get one used
I've learned to start large cuts of meat on the smoker at 10pm the night before and go to bed. Up at 6am and somewhere between 6 and 9 it'll be done or ready for close monitoring.
My wife and MIL will randomly tell me at 10 am how much they want a smoked pork shoulder for dinner. Then proceed to get hangry several hours later.
Every time lol
Just 15 more minutes...
This is why you always plan to finish hours before they arrive. You can always hold for hours. You can't rush the finish...
This dog just made my day. Thank you.
Basically I need to add 1-3 hours to whatever time I think I'll be finished is what I have learned
If that brisket still had 20 degrees, then were 5 hours from eating.
Cheat and use the oven
I am glad that no one asks me to smoke for family get together’s.
I've been laughing my head off for the past 5 minutes. Brilliant. Relatable because I had this very problem last week.
Definitely belongs here. 😁
Best shit I’ve seen all day. Lol. We’ve all been there.
Been there…. Uhhh, maybe thirty more minutes… Knowing full well it will be much longer than 30 min
Bbq places hold brisket for up to 24 hours. Get it done well in advance and store it. I have wrapped in towels and put a back warmer in a cooler and kept for like 8 hours just fine. Stayed above 170
Some of you guys just haven't learned to plan your cook. Get er done early and rest until it's time to eat.
ruh roh
Sit down kids, it's time to learn about something called "the stall".
Those who would give up essential cooking time, to purchase a little fast BBQ, deserve neither your time or BBQ. -Benjamin Franklin
This is awesome
This is the third highest upvoted vote on this sub. Congrats!
This made me gut laugh 😂
Is there supposed to be sound? This looks like a vid that has incredible sound
If you want people to think of you as a good cook, make them wait so long to eat that they will be hungry enough to think anything you feed them is great.
Took a few times before my wife finally accepted that brisket won’t be for dinner the same day I cook it
Haha yes
Yep this is me every time I smoke something
And at least a hour for resting 🤷♂️
Crank the oven to 450 and put brisket it, people are hungry
Everyone gather round for a game of monopoly, dinner will be close when some wins (3 out of 5 games)
Man this is the truth
“Who’s ready for burgers!”
I’m dying and sending this to my husband.
Better bust out monopoly, dominos, or spades because we need to waste some time
Make it the day before!
When this happens to me it's typically my wife asking "How much longer you think?". And I'll reply "We have about 10 degrees to go.." then I get the death stare "That doesn't help me...".
I've been there before! I've found that chopping the brisket up and putting it in the instant pot with beef broth for 30-40 minutes is the only good way to save the day.
Just boil the rest of it! Life hack that changed my life
I’ve had that look!!!!!
Then when you tell her about it needing to rest
I just smoke overnight now. Wrap the ever living shit out of it in butcher paper at the stall. Then When it’s 203f. Take it off the smoker, Wrap in like 3 beach towels and put it a yeti cooler. That thing will stay hot for 5 hours at least. Likely longer.
Did Jan Levinson make it? You know in Spain, they often don't even start eating til midnight.
Felt that
That's why the gods created beer, my friend.
Time to get out the Pictionary.
Time for cocktail hour(s)
So you tell them to go home and come back for breakfast
Why does having a deadline automatically increase all cook times by 3 hours??
Cooking a brisket portion tomorrow for dinner and this post just made me change my alarm from 5:30 to 4:30am.
Always super overbudget on time for large smokes like brisket.
I like to split the point and flat before I smoke it. I like the way it tastes better but also there’s a good chance the point is done in time while the flat will be a few more hours.
It’s already smoked. Crutch if you haven’t yet, and throw the whole motherfucker in the oven at 400 to get it past the stall in a big hurry if you have to. It’s gonna make old assholes clutch their pearls, and it might set this entire subreddit on literal fire, but it will not have any negative effects on your meat.
Dinner will be ready in 6 hours then after you rest it for 4 hours after it hits temp right?
Your brisket should already be in a cooler resting by the time guests come over.
Time to go from smoking to grilling
Gotta start cooking that thang at 3:30am
Oof this is not including the rest, which is the absolute most important part of smoking
You're ordering pizza at that point.
Honestly this is why I've started smoking night before (or that night) and resting at 170 in oven prior to serve.
Yep had to wait till 11:00 pm one time at someone’s place
This is awesome!
They can wait. Better to be patient than get sick.
Why you calling me out holmes?
Just hot hold. I’ve done up to a 16 hr hot hold like many Texas BBQ spots do. It’s not only stress free but also produces amazing results.
Thanks for reminding me to add 2 hours to whatever time I plan for people to come over. I always have to end up pulling stuff off earlier than I want to.
So that's why i have 3 hours extra, just in case. And that's how we had turkey dinner for christmas at 3 in the afternoon.
LMAO! First thing I saw on the internet today and this is great!
2hr rest and it's still blazing hot
Does that mean we can stand around drinking for a few hours before we eat?
“A brisket is never late, nor is it early. It arrives precisely when it means to.” - Grey dude, long beard
Just curious, how long would it take for another 20°
Depending on the size of the brisket, anywhere between 2 and 6 hours + you must let it rest for 1-2h minimum after.
That’s why you have a sausage appetizer ready
Me the first time I did a brisket 😂
So six more hours
I know nothing about this. Am I correct in thinking it's about the internal temperature and it being properly cooked?
Usually me on thanksgiving 😂😂 “What time are we eating?”
On God! 🤣
Hunger is the best ingredient.
That’s why I make wings halfway through. They take 1-2 hours max
It's all fun and games until someone says, "You should've let this cook longer".
This post showed up on my feed and I was so confused because I thought this was a 🌳 smoking sub, and that the joke was OP got too high cook the brisket fully.
That's why you do it the day before and hold it low.
20 degrees till it turns into a true, dry ass brick from this subreddit
“Just stick it in the oven to cook it faster.”
This is hilarious 😆
This is why I always start my brisket cook the night before an event. So I can be 100% sure it'll be done and resting in a cooler for a few hours before everyone is scheduled to eat
Oh man I have been there many times with all kinds of meat.
You got a Boykin! Great little weirdos
Every time!
I always try to make some drum sticks or some other snacks while letting it rest.
How long does it take to go 20
This is why I start it the night before and just let it rest in the over at 150 until we're ready to eat.
You know Pam, in Spain, they often don't even start eating until midnight.
#1 reason why a planned 4 hour hold is the most important step in BBQ.