Holding Brisket Question

Mrfish · 01-04-2013, 06:23 PM

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!

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

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

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!

01-04-2013, 06:23 PM	#1
Mrfish is one Smokin' Farker Join Date: 07-09-12 Location: Maquoketa, IA Name/Nickname : Ron	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! __________________ Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General

01-04-2013, 06:28 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

01-04-2013, 06:29 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I would cool them down quickly, refrigerate and reheat. Way too long to hold them in my experience. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-04-2013, 06:34 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Wrap in plastic wrap and go to the reefer. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-04-2013, 06:44 PM	#5
Mrfish is one Smokin' Farker Join Date: 07-09-12 Location: Maquoketa, IA Name/Nickname : Ron	I love this place! Thanks guys. __________________ Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General

01-04-2013, 06:46 PM	#6
Tnbbqr Found some matches. Join Date: 01-01-13 Location: Nashville,tn	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!

01-04-2013, 06:52 PM	#7
woodpelletsmoker is One Chatty Farker Join Date: 03-29-11 Location: Beijing,China	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

01-04-2013, 07:05 PM	#9
Mrfish is one Smokin' Farker Join Date: 07-09-12 Location: Maquoketa, IA Name/Nickname : Ron	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! __________________ Ron <XXX>< Weber 18,22,26 Weber Summit Gasser MAK 2 Star General

01-04-2013, 07:50 PM	#11
Tnbbqr Found some matches. Join Date: 01-01-13 Location: Nashville,tn	Thanks guys!