re-heat or keep warm help

rugbyguytx · 05-12-2011, 04:02 PM

So, I am cooking 13 briskets today. It has started to pour, ended up slicin the finger to the bone and now I stumble upon a question.

I started cooking at around 11a this morning. Should be done by about 12p tonight. About ready to wrap. If I am serving this stuff tomorro around 11a, what is the best way to keep warm or reheat?

roksmith · 05-12-2011, 04:09 PM

I wouldn't try to cool/reheat them as it would be almost impossible to do so safely without the proper equipment. I would probably wrap them in foil and keep them in an oven or smoker at about 180-190 degrees until you get within 4-6 hours of serving, then transfer them to a cooler or cambro to hold until you are ready to slice them.
I also wouldn't slice them any earlier than you need to as the slices usually begin to lose their moisture very quickly when sliced.

rugbyguytx · 05-12-2011, 05:20 PM

awesome. I will definately do that roksmith. Here's hoping 13 briskets fit in the oven. Never had that much in there.

rugbyguytx · 05-12-2011, 06:52 PM

hmm just thought about something. How long can they stay at 150 in the oven.?

Cook · 05-12-2011, 07:28 PM

In a 150 oven you can hold them till you need them.

I would not keep them in a 180-190 oven...even in foil. Why? Because that's just way overkill. A temp of 150 will be fine if you can get it that low.

rugbyguytx · 05-12-2011, 07:55 PM

great. thanks for everyones help!

05-12-2011, 04:02 PM	#1
rugbyguytx Got Wood. Join Date: 04-20-08 Location: Missouri City, Texas Downloads: 0 Uploads: 0	re-heat or keep warm help So, I am cooking 13 briskets today. It has started to pour, ended up slicin the finger to the bone and now I stumble upon a question. I started cooking at around 11a this morning. Should be done by about 12p tonight. About ready to wrap. If I am serving this stuff tomorro around 11a, what is the best way to keep warm or reheat?

05-12-2011, 04:09 PM	#2
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio Downloads: 0 Uploads: 0	I wouldn't try to cool/reheat them as it would be almost impossible to do so safely without the proper equipment. I would probably wrap them in foil and keep them in an oven or smoker at about 180-190 degrees until you get within 4-6 hours of serving, then transfer them to a cooler or cambro to hold until you are ready to slice them. I also wouldn't slice them any earlier than you need to as the slices usually begin to lose their moisture very quickly when sliced. __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Indirect heat/direct heat	BRBBQ	Q-talk	33	05-19-2011 09:05 AM
High Heat / Low Heat combo brisket, with Pron of course	Saiko	Q-talk	15	06-29-2009 10:32 PM
Dry Heat vs Wet Heat for Competetion level bark.	The_Kapn	Competition BBQ	29	02-22-2005 06:10 PM

05-12-2011, 05:20 PM	#3
rugbyguytx Got Wood. Join Date: 04-20-08 Location: Missouri City, Texas Downloads: 0 Uploads: 0	awesome. I will definately do that roksmith. Here's hoping 13 briskets fit in the oven. Never had that much in there.

05-12-2011, 06:52 PM	#4
rugbyguytx Got Wood. Join Date: 04-20-08 Location: Missouri City, Texas Downloads: 0 Uploads: 0	hmm just thought about something. How long can they stay at 150 in the oven.?

05-12-2011, 07:28 PM	#5
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	In a 150 oven you can hold them till you need them. I would not keep them in a 180-190 oven...even in foil. Why? Because that's just way overkill. A temp of 150 will be fine if you can get it that low.

05-12-2011, 07:55 PM	#6
rugbyguytx Got Wood. Join Date: 04-20-08 Location: Missouri City, Texas Downloads: 0 Uploads: 0	great. thanks for everyones help!