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Unread 09-12-2012, 02:48 PM   #71
landarc
somebody shut me the fark up.

 
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Originally Posted by This is not your pork! View Post
Sorry, I still don't get it.

So what would be the preferred / better method, to keep it at 200F, 170F or let slowly cool down wrapped up in a cooler?
There is no one method. And my answer is typically, you should try them all and have all of the tools. But, I get that you are not in the U.S. and a packer is something rare for you.

If I was running a restaurant, I would do the 200F, as I want to be able to hold the brisket in an optimum condition for as long as I can. And I would have the ability to do that precisely with a warming cabinet.

But, for personal consumption, where I was serving within 3 hours of pulling, I would just wrap in towels and go into a preheated cooler.

I have done the oven at both 170F and 200F and both worked great. If you need to hold it for a longer time, then the oven might be a great option.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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