My first "real" gig

BBQ'n The Burbs · 07-06-2011, 11:20 PM

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.

bogyo1981 · 07-07-2011, 12:17 AM

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.

Smokin' Hicks · 07-07-2011, 05:10 PM

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

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	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.

07-07-2011, 05:10 PM	#3
Smokin' Hicks On the road to being a farker Join Date: 01-24-11 Location: Imperial, MO	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

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07-07-2011, 12:17 AM	#2
bogyo1981 Got Wood. Join Date: 10-01-10 Location: Arlington Heights, Il	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.