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 > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-27-2011, 09:24 AM   #1
BAR-B-SUE
Found some matches.
 
Join Date: 10-03-10
Location: Naples FL
Downloads: 0
Uploads: 0
Default ***Keeping Warm ***

Any suggestions or tricks for keeping Q warm... without drying out? Recently made some brisket and wrapped in foil after complete. Brisket was done about 10am and was "perfect".... but by 2pm when it was ready to serve it had dried out considerably in areas... obviously it kept cooking after foiled. So whats the trick? How can you pull a completed brisket, or ribs off the smoker and serve several hours later without drying it out? Obviously BBQ restaurants dont cook to order so they are sitting on product for hours.... help, suggestions?
BAR-B-SUE is offline   Reply With Quote


Unread 04-27-2011, 10:02 AM   #2
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

We cook brisket on a cookie sheet, fatcap down. When we foil we pour the drippings over the brisket.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is online now   Reply With Quote


Unread 04-27-2011, 10:08 AM   #3
Marck
On the road to being a farker
 
Join Date: 04-02-11
Location: Frisco, TX
Downloads: 0
Uploads: 0
Default

Not sure, maybe that situation is what prompted someone to invent BBQ sauce?
__________________
Black Weber 22.5" OTS (refurbished) & Copper Weber 22.5" OTS w/Hover grill
Marck is offline   Reply With Quote


Unread 04-27-2011, 10:20 AM   #4
BAR-B-SUE
Found some matches.
 
Join Date: 10-03-10
Location: Naples FL
Downloads: 0
Uploads: 0
Default

part of the flat became dry enough that no amount of bbq sauce would resurrect. only the yellow lab found it appealing. before foiling and setting up, that same part was juicy and soft. ........ luckily it was a 16lber so plenty to salvage.... but there has to be a method to the madness to keep it "warm" without it cooking itself to death from within.
BAR-B-SUE is offline   Reply With Quote


Unread 04-27-2011, 10:37 AM   #5
Soybomb
Full Fledged Farker
 
Join Date: 02-19-11
Location: USA
Downloads: 0
Uploads: 0
Default

Pull it from the cooker, wrap it in plastic wrap, then foil and stick it in a cooler. If you'll be holding it for a long time consider preheating the cooler with hot water. You can always omit the plastic wrap and stick it in the oven on 200-225 too.
Soybomb is offline   Reply With Quote


Unread 04-27-2011, 12:14 PM   #6
QDoc
Full Fledged Farker
 
QDoc's Avatar
 
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
Downloads: 0
Uploads: 0
Default

I don't inject. I open the foil it to release the steam inside and start cooling I slice at 150# then place the reassembled slices in some seasoned hot water( broth, or Au jus, or maybe a spoon ful of Butchers. Whatever suits your taste , drippings from the cook, and maybe a little salt and pepper. I put all of this in a chafing pan.
Be careful of "coolering too hot" you may have to serve chopped beef sandwiches ;-)
Also dry not tender brisket= under cooked
dry crumbly brisket= overcooked.
QDoc is offline   Reply With Quote


Unread 04-27-2011, 12:23 PM   #7
BBQ PD
is one Smokin' Farker
 
Join Date: 10-17-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

Let it cool to around 165* before foiling, then put it in a pre-warmed cooler. If you foil right away, it will just keep cooking.
__________________
Dave

CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.
BBQ PD is offline   Reply With Quote


Thanks from:--->
Unread 04-27-2011, 02:44 PM   #8
Chucktown
On the road to being a farker
 
Join Date: 08-24-09
Location: Charles city, Ia
Downloads: 0
Uploads: 0
Default

We let our briskets cool to 170 and then put them in a cooler or cambro with no problems.
Chucktown is offline   Reply With Quote


Unread 04-27-2011, 03:48 PM   #9
mcoupe
On the road to being a farker
 
Join Date: 02-18-11
Location: Bend, Oregon
Downloads: 0
Uploads: 0
Default

I read a thread here, about using a cooler and wrapping the Q in a towel.....tried it, loved it!
mcoupe is offline   Reply With Quote


Unread 04-27-2011, 09:54 PM   #10
fivelombardis
is one Smokin' Farker
 
fivelombardis's Avatar
 
Join Date: 08-19-03
Location: TEXAS
Downloads: 0
Uploads: 0
Default

simple solution...if possible, just time your cooks and the eating better! lol j/k!
__________________
That boy just ain't right.
fivelombardis is offline   Reply With Quote


Unread 04-27-2011, 10:12 PM   #11
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

As mentioned on another thread, I put in a cooler that was warmed with a big pot of boiling water. I leave the big ban in the cooler(it is very steamy) and put my meat in wrapped in foil and towels..
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Unread 04-27-2011, 10:15 PM   #12
Johnny_Crunch
Babbling Farker

 
Johnny_Crunch's Avatar
 
Join Date: 04-03-10
Location: Cypress TX
Downloads: 0
Uploads: 0
Default

Wrapped in foil and in a cooler with towels and it will stay warm for 6 hours or more.
__________________
J Crunch
Johnny_Crunch is offline   Reply With Quote


Unread 04-27-2011, 10:15 PM   #13
Mitch
is One Chatty Farker
 
Mitch's Avatar
 
Join Date: 10-22-07
Location: Lincoln NE
Downloads: 0
Uploads: 0
Red face

Quote:
Originally Posted by fivelombardis View Post
simple solution...if possible, just time your cooks and the eating better! lol j/k!
True. The mark of a champion is getting everything done on tihme and together
__________________
Gator Pit Entertainer
Stumps GF223
Lg. BGE
Mitch is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Keeping Ribs Warm fweck Q-talk 18 07-10-2011 01:21 AM
keeping food warm timmy7649 Q-talk 3 03-24-2010 06:54 PM
Keeping Hamburgers Warm Midnight Smoke Q-talk 6 02-07-2010 03:00 PM
Keeping Appetizers Warm DDave Q-talk 3 12-29-2008 10:39 PM
Keeping Fatties Warm thirdeye Q-talk 12 09-28-2007 05:33 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 12:03 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.
no new posts