Originally Posted by DFLittle
I'm with you. It's safer and less hassle to chill the brisket and then handle it safely and quickly for serving.
I'm doing five briskets and chicken for 65 in May and my plan is to rub the brisket Thursday, cook, slice, sauce and pan it up on Friday and then chill it. I'll be grilling the chicken halves on Saturday and only want to have to reheat the brisket and serve it.
PS: I've done this same routine for the past two 4th of July celebrations for 200 and 400 people. I haven't poisoned anyone and haven't wasted any beef.
The difference here is your serving the next day, JG is serving the same day. if ya Gotta hold for more than 12hours, i would go with chilling it. but hes lookin at a 8-10 hour hold.
Site Administrator and
CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.