MMMM.. BRISKET..
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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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Old 05-11-2019, 12:29 PM   #1
AKdreamer
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Hello,
Can I cook a Brisket the day before eatting it? Is it safe to just put in the fridge and re-heat via a sous vide to 160? Any tips and tricks greatly appreciated. Jay
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Old 05-11-2019, 02:11 PM   #2
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For you or are you selling food?
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Old 05-11-2019, 02:57 PM   #3
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It is just for me and my family for a party. Not selling anything to anybody.
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Old 05-11-2019, 06:47 PM   #4
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Quote:
Originally Posted by AKdreamer View Post
It is just for me and my family for a party. Not selling anything to anybody.
as long as your fridge can cool it safe and not heat up the fridge you can.
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Old 05-12-2019, 09:14 AM   #5
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If you want a faster cool down and have room in your freezer use it to lower the temp. When it gets down to mid 30's move into your fridge.
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Old 05-12-2019, 10:23 AM   #6
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Ice water bath does it quick.
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Old 05-12-2019, 09:04 PM   #7
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The day before eating.


That is a tough one.


Personally, I'd be tempted to start it late the night before (or very early the day of, depending on what time your event is) then when its done just cooler it.


I've had a brisket hold temp in a cooler for 4 hours and still be 160+


Depending on if you go Hot and Fast or low and slow the numbers back into nearly 24 hours, or 12 hours.


Personally, non catering, I'd skip the cool down reheat altogether and just adjust my timelines.


But my cookers run unattended for 3-6 hours at a time, so YMMV.


Didn't really answer your original question though.


When I just add up all the time to add to freezer, pull to fridge, then heat back up, the day before scenario doesn't work for me, from a math standpoint in 24 or so hour period.


Good luck with your event!
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Old 05-20-2019, 10:50 AM   #8
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A friend of mine was able to keep a brisket safely at temp overnight, by wrapping it in plastic, foil and then filling all the space in his cooler with towels. I'm gonna try that idea this weekend with a whole bone in pork shoulder
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Old 05-20-2019, 11:37 AM   #9
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Why not just hold it in the oven at about 140°?
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Old 05-27-2019, 07:41 PM   #10
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I made a poor man's warming cabinet with a cooler, a construction clean up bag and a sous vide. Here's today's Memorial Day cook. Held 10 hours at a perfect 145.





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