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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 09-03-2010, 06:39 AM   #1
Billy Ribs
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Default Can I hold @170 for....?

This is my first large smoke (large for me). If I have 2 Butts, 2 Briskets, and 3 Racks of spares done and ready, can I wrap in plastic then in heavy foil and keep them at 170 in the oven for 12 hours?

I have 26 guest arriving at 1 pm Sunday and just can't pull an overnighter. I would have to start at 9 pm Saturday, pull it all around 1 or 2 Sunday and rest them till 5 pm. I would rather finish up around 5am and get some rest before everyone arrives.

If done properly, will the meat hold well.
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Unread 09-05-2010, 09:09 PM   #2
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I have held them in a cambro for four hours, but for 12 hours I would chill them and heat them in your cooker before serving.
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Unread 09-06-2010, 10:47 AM   #3
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What wbaker said. Not only that I think it would be shoe leather if held that long at 170. I just made a UDS for just this problem since I will cook all night without having to watch over it.
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Unread 09-14-2010, 07:25 AM   #4
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People concerned with sleep grill burgers. Real men BBQ. If you drink enough no one will be able to tell if you're tired or just drunk.
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Unread 09-14-2010, 07:27 AM   #5
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Quote:
Originally Posted by HandsomeSwede View Post
People concerned with sleep grill burgers. Real men BBQ. If you drink enough no one will be able to tell if you're tired or just drunk.
What he ^^^^^ said. Pump yourself full of booze. Drink more.
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Unread 09-14-2010, 09:21 PM   #6
BBQ VT
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I would either chill and reheat or stay up all night and get really drunk. I think you should do the latter:)
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Unread 09-14-2010, 09:28 PM   #7
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Quote:
Originally Posted by HandsomeSwede View Post
People concerned with sleep grill burgers. Real men BBQ. If you drink enough no one will be able to tell if you're tired or just drunk.

lol....+1
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