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rugbyguytx
05-12-2011, 04:02 PM
So, I am cooking 13 briskets today. It has started to pour, ended up slicin the finger to the bone and now I stumble upon a question.

I started cooking at around 11a this morning. Should be done by about 12p tonight. About ready to wrap. If I am serving this stuff tomorro around 11a, what is the best way to keep warm or reheat?

roksmith
05-12-2011, 04:09 PM
I wouldn't try to cool/reheat them as it would be almost impossible to do so safely without the proper equipment. I would probably wrap them in foil and keep them in an oven or smoker at about 180-190 degrees until you get within 4-6 hours of serving, then transfer them to a cooler or cambro to hold until you are ready to slice them.
I also wouldn't slice them any earlier than you need to as the slices usually begin to lose their moisture very quickly when sliced.

rugbyguytx
05-12-2011, 05:20 PM
awesome. I will definately do that roksmith. Here's hoping 13 briskets fit in the oven. Never had that much in there.

rugbyguytx
05-12-2011, 06:52 PM
hmm just thought about something. How long can they stay at 150 in the oven.?

Cook
05-12-2011, 07:28 PM
In a 150 oven you can hold them till you need them.

I would not keep them in a 180-190 oven...even in foil. Why? Because that's just way overkill. A temp of 150 will be fine if you can get it that low.

rugbyguytx
05-12-2011, 07:55 PM
great. thanks for everyones help!