On 17-Jul-2005, ceed
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote:

Hi,

I finally did it! The perfect brisket! Smoke ring, flavor and texture! I
knew it as soon as pulled it out of my Brinkmann. It all came together. It

took me a year though to get this far. And it takes 10-12 hours of every
time. There's no shortcut. Also, it took learning from all of you. Without

this newsgroup I would still be hearing how I am improving and stuff like

that from friends and family. I am beyond the pats on the back now. Thanks

everyone!

Last night my guests took a bite and just smiled. No comments except for a

couple of "holy sh**"s and some thumbs up between mouthfuls. The whole
brisket is gone, so no proof is left of my success. One question though:
What is the best way to store the brisket if you're done a little early
like I was last night? I was not not sure what to do so I just wrapped it

in tinfoil and warmed it in the oven right before the meal. I have a
feeling it was a tiny bit more juicy when I tested it about 30 mins after

it was done.

--
//ceed ©¿©¬

Tinfoil is good. Vac-packed is better. Reheating in a boiling bag is best.
Microwave is probably worst. Reheating in the oven while still foil
wrapped is probably good too, but I haven't tried it. Whatever keeps
it moist without drowning it should work.
--
The Brick said that (Don't bother to agree with me, I have already changed
my mind.)

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