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-   -   Holding Brisket Question (http://www.bbq-brethren.com/forum/showthread.php?t=150842)

Mrfish 01-04-2013 06:23 PM

Holding Brisket Question
 
I have two briskets on the smoker should be done around midnight. I plan on serving about 4pm tomorrow.

Should I refrigerate? Wrap in 5 day cooler with towls? If so, how long will it hold? Rest a couple of hours then refrigerate?

So many questions! :decision:

Ron_L 01-04-2013 06:28 PM

Midnight to 4pm is too long to hold in a cooler. I've gone 5 or 6 hours, but that's 16 hours.

I would chill it reheat it for serving.

HeSmellsLikeSmoke 01-04-2013 06:29 PM

I would cool them down quickly, refrigerate and reheat. Way too long to hold them in my experience.

Bludawg 01-04-2013 06:34 PM

Wrap in plastic wrap and go to the reefer.

Mrfish 01-04-2013 06:44 PM

I love this place! Thanks guys.

Tnbbqr 01-04-2013 06:46 PM

Not to take away from mrfish post but i have a quick question about a brisket I'm going to smoke in the morning. Should i go ahead and put the rub on tonight and let it set or wait until morning to apply the rub? I have also heard of people apply the rub at night then rub applying more rub the next day. Any advice will greatly appreciated!

woodpelletsmoker 01-04-2013 06:52 PM

In China we have very cheaper electrical oven, I can hold the brisket in electrical oven.
Just foil the brisket, maybe with extra wine/seasoning, insert probe into the brisket. and set the Brisket at 130F. Then you can keep it tens of hours

"Bone to Bark" BBQ 01-04-2013 06:58 PM

Quote:

Originally Posted by Tnbbqr (Post 2317107)
Not to take away from mrfish post but i have a quick question about a brisket I'm going to smoke in the morning. Should i go ahead and put the rub on tonight and let it set or wait until morning to apply the rub? I have also heard of people apply the rub at night then rub applying more rub the next day. Any advice will greatly appreciated!

I'd definitely rub it tonight... big cuts of meat take a while to absorb that flavor. More rub in the morning is up to you????

Mrfish 01-04-2013 07:05 PM

I've done both rub the night before or an hour before, and I like doing the night before. Could be in my head, who knows? Either way it is better than a McRib!

HeSmellsLikeSmoke 01-04-2013 07:09 PM

Quote:

Originally Posted by woodpelletsmoker (Post 2317113)
In China we have very cheaper electrical oven, I can hold the brisket in electrical oven.
Just foil the brisket, maybe with extra wine/seasoning, insert probe into the brisket. and set the Brisket at 130F. Then you can keep it tens of hours

130F is in the danger zone according to the USDA.

http://www.fsis.usda.gov/factsheets/...food/index.asp

Tnbbqr 01-04-2013 07:50 PM

Thanks guys!


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