Brisket for #300 people, need advice

BBQ'n The Burbs · 07-06-2011, 09:30 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.
This is my rig.

colonel00 · 07-06-2011, 09:37 PM

Sounds to me like your rig is broken. I will come take it off your hands at no charge

Nice lookin' setup you go there.

Unfortunately I have never cooked for that many but I am sure others will chime in that have with solid advice. I just wanted to compliment you on your pit.

JS-TX · 07-06-2011, 09:52 PM

Don't know too much about cambro's other than they keep meat warm, but I would not slice before warming up the briskets, probably lose a lot of moisture/juice.

Pyle's BBQ · 07-06-2011, 10:28 PM

If you have hotel pans. I would put them in the hotel pans and reheat until up to temp. I would put a cooling rack in the bottom of the pan and put some beef broth in bottom of the pans. Then when you are ready to serve put them on the smoker or grill to firm up the bark.

mykz26 · 07-06-2011, 10:35 PM

Quote:

Originally Posted by Pyle's BBQ

If you have hotel pans. I would put them in the hotel pans and reheat until up to temp. I would put a cooling rack in the bottom of the pan and put some beef broth in bottom of the pans. Then when you are ready to serve put them on the smoker or grill to firm up the bark.

That's what I was thinking too. Not specifically in a hotel pan but yeah in a pan with beef broth. I was thinking whether to say cover with foil but I think the foil would just soften up the bark. Probably want to bring up to temp slowly also.

Boshizzle · 07-06-2011, 10:56 PM

Wow, nice pit, bro! I can't offer any help for cooking brisket for that many people, but I do wish you luck.

gtr · 07-06-2011, 11:01 PM

You may want to put up a post in the "Catering/Cooking for the Masses" forum - there's guys there who do this sort of thing a lot. Nice rig!

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

Cool thanks! Love the input. They are in hotel pans. Bottom of the pans have a good amount of drippings. Tried to catch all. Like the idea of final smoke to firm up bark. I will post in catering forum. Thanks

07-06-2011, 09:37 PM	#2
colonel00 Babbling Farker Join Date: 06-03-10 Location: Shawnee, KS Downloads: 0 Uploads: 0	Sounds to me like your rig is broken. I will come take it off your hands at no charge Nice lookin' setup you go there. Unfortunately I have never cooked for that many but I am sure others will chime in that have with solid advice. I just wanted to compliment you on your pit. __________________ Brad Proud owner of the PentaZero WWWWFBBQADD 0 out of 1 members found this post helpful UDS/WSM/Weber Cart for sale Here. Please someone give it a good home. Willing to entertain offers

07-06-2011, 10:28 PM	#4
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	If you have hotel pans. I would put them in the hotel pans and reheat until up to temp. I would put a cooling rack in the bottom of the pan and put some beef broth in bottom of the pans. Then when you are ready to serve put them on the smoker or grill to firm up the bark. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

07-06-2011, 10:56 PM	#6
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Wow, nice pit, bro! I can't offer any help for cooking brisket for that many people, but I do wish you luck. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

07-06-2011, 11:01 PM	#7
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	You may want to put up a post in the "Catering/Cooking for the Masses" forum - there's guys there who do this sort of thing a lot. Nice rig! __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

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07-06-2011, 09:52 PM	#3
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	Don't know too much about cambro's other than they keep meat warm, but I would not slice before warming up the briskets, probably lose a lot of moisture/juice.

07-06-2011, 11:11 PM	#8
BBQ'n The Burbs Is lookin for wood to cook with. Join Date: 02-08-09 Location: Davis CA Downloads: 0 Uploads: 0	Cool thanks! Love the input. They are in hotel pans. Bottom of the pans have a good amount of drippings. Tried to catch all. Like the idea of final smoke to firm up bark. I will post in catering forum. Thanks