עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 07-06-2011, 11:20 PM   #1
BBQ'n The Burbs
Is lookin for wood to cook with.
 
Join Date: 02-08-09
Location: Davis CA
Downloads: 0
Uploads: 0
Default My first "real" gig

I was asked to cook smoked brisket for 300 people for a memorial service. My rig will only hold 8 packers I figured I would need 16. I've already smoked the 1st load of 8. I smoked them for 12 hours then rested them in a cambro for 6. Put that batch in a buddies walk in and started the second batch. Wondering what would be the best way to reheat before serving on Friday 7-8-11. Should I slice it before reheating or reheat and then slice? Should I reheat in the cambro pans? How long will that take? The event is at 4:00 pm. We are also doing burgers and dogs. someone else is doing sides.
BBQ'n The Burbs is offline   Reply With Quote
Unread 07-07-2011, 12:17 AM   #2
bogyo1981
Got Wood.
 
Join Date: 10-01-10
Location: Arlington Heights, Il
Downloads: 0
Uploads: 0
Default

If you reheat them sliced they will dry out. I would also add beef stock to the bottom of the serving pans to try to retain moisture.
bogyo1981 is offline   Reply With Quote
Thanks from:--->
Unread 07-07-2011, 05:10 PM   #3
Smokin' Hicks
On the road to being a farker
 
Smokin' Hicks's Avatar
 
Join Date: 01-24-11
Location: Imperial, MO
Downloads: 2
Uploads: 0
Default

i've found that if you triple wrap the pans so NO air can get in with some liquid in the bottom of the pans that the pre sliced brisket will be fine it just has to be a super tight wrap
or the other thing i do is push the plastic wrap down so it is in direct contact with all of the meat in the pan the wrap again over the top of that...i serve about 200 every sunday and this is how i hold my brisket seems to work fine
__________________
Big Poppa--4000 Lbs. Off Set Stick Burner, Custom Built Chicken Destroyer, STOKER, Black Thermapen


Smokin' Hicks is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Any "Real" Value In An Older Late 80's WSM? Fishawn Q-talk 5 10-14-2011 03:18 PM
Any "Real" Value In An Older Late 80's WSM? Fishawn Q-talk 3 10-14-2011 01:31 AM
Practice run for my first "catering gig" MOS95B Q-talk 8 05-23-2010 07:35 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:10 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.