View Full Version : Brisket hold question for small catering gig
12-02-2013, 07:37 PM
Scenario: cooking briskets for a business party on Friday that takes place during a Xmas parade. Problem is that there is a good chance of rain which will cancel the parade and party. By the time it is potentially canceled the briskets will already be cooked and resting. They know the risk and will pay either way, but requested to have the briskets the following Monday if the parade is canceled. Obviously I will need to refrigerate and reheat. Is there a recommended method for reheating? Will they loose a lot of flavor/tenderness? Thanks in advance!
12-02-2013, 07:43 PM
Just saw the very similar thread by terry knife. Plenty of suggestions there, sorry for the double post.
12-02-2013, 07:45 PM
They should not loose any flavor or tenderness, however they will lose any bark (or maybe not depending upon how you cooked them). Wrap them individually tightly in foil, do not cut them in anyway, then when you are ready to bring them back to temp - set them back on your counter until almost at room temp, add a little liquid (stock or beer or ... but only a very little as you do not want to steam them, (no one hit me) pop them into your oven at 250 and bring up to 180 or so. This will take several hours so be patient, once at temp take them to wherever they are going in a cooler or the like still very tightly wrapped and then carve them up on sight.... GOOD luck and don't rush!!!
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