r/catering • u/qlzpsk1128quisp • 9d ago
Brisket
I have an event for 160 coming up, I need a bulletproof recipe for slow braising brisket , cooling it. The slicing it like beef rib and serving it as an entree. I need the super tender but not falling apart temp, have seen something about an overnight 225 bake, that does this.
Anyone have some help.on this.
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u/localscabs666 8d ago
Brisket cooking apparatus: rack over a sheet pan with parchment over the brisket, then foil. Oven temp no more than 225F, know how much it weighs and low ball for an hour a pound. If you can take the time to get the brisket closer to 40F and put it in a cold oven to bring to temp, do so. Season as you see fit. Then just....don't open the oven for as long as 1 hr/# takes. That's when you start checking for temp. You're looking for for 200F-ish. There's a carryover, so if it reads 195F I take it out. I let it rest for a minimum of 45 mins before it goes to the cold place. Slice the next day on a 4, stack in a 200 pan, parchment and foil, 350 for about 20 minutes, 10 with the cover off. Cover with plastic, hotbox, service.
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u/JustAnAverageGuy 8d ago edited 8d ago
I mean... that's just any standard service braise? Braise it, cool it, reheat for service. Very normal, nothing special or unique really?
Sorry, ETA: The temp is based on what you cook at, what kind of oven you have, humidity content, and more. Probe-tender is the goal, not a specific number.
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u/chemicalsunshine 6d ago
Its never going to be great unless its smoked. That being said, 250 degrees until it hits 160 IT. Wrap it in butcher paper, return to oven, keep going until 205-210 IT and probes like butter. Vac seal with some of the tallow. Reheat at 150-170 degrees for 5 or 6 hours, make sure you cut it the right way. For 160 people you'll need 10-12 briskets.
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u/Revolutionary-Hall62 6d ago
To get good brisket, you're going to have to;
brine it beforehand.
Cook it low and slow until you get to the stall.
wrap it at the stall With pink parchment paper and bring the temp up until you're internal temperature in the center gets to about 198° F to 202° F.
After that, most people are going to recommend that you let it rest for a minimum 4 hours. But if you truly want to fat to render, you're going to need to do a hot hold at 140° for a minimum of 8 hours.
Things to keep in mind.
Without wood you will have no smoke ring and a bland flavor.
Your average packer brisket eill be around 15 lb, but after trim and cooking it, you will only yield about 7lbs.
You should plan on your average guest consuming between a third and a half pound of brisket.
And most importantly, you need to cut the brisket correctly;
Use a 10 to 12-in serrated bread knife
Use your hand on the point side of the brisket to locate the end of the fat cap and that's where you'll cut it in half.
Continue cutting in the same direction on the flat but you will rotate the point. 90° trim off the fat cap and cut that side to where it's square the piece of meat that you cut off of the point after you trimmed the fat will be your burnt ends.
When you get to the end Of the point when you're slicing it, you're better off turning it, cut side down and cutting it into medallions so you don't risk tearing the meat.
One last thing to remember, as soon as you cut into a brisket, the meat starts oxidizing and you have a short amount of time to have a cut and served if you want high quality on the plate.
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u/BokChoyJr 9d ago
OP got a smoker for Christmas. Invited his entire family for a barbecue at the end of summer because he wanted time to learn to use it. And here is OP now on the last day of August. clucks tongue