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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 06-05-2014, 02:49 PM   #1
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Join Date: 12-03-12
Location: Virginia Beach, VA
Default Brisket Question

Im catering a wedding next week with brisket on the menu. What is the best way to hold the brisket for freshness and what temp do you pull it if its going to be 4-5 hours before its served? Any help would be appreciated.


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Old 06-05-2014, 03:45 PM   #2
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Join Date: 02-19-14
Location: Dublin, OH

I think you should be fine for 4 hours by wrapping it with foil and towels and placing them in a cooler. I've hear of guys adding something hot (boiling water etc.) to the cooler to help keep the meat warm for extended period. Just think of it as an extra long rest but you don't want it to get below 160 for any extended period of time.

As far as pulling it, I would pull it like normal. Wait till it probes like butter and you'll be fine.
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Old 06-05-2014, 04:42 PM   #3
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Join Date: 07-04-09
Location: Jonesboro,Tx

I let mine sit out wrapped until the IT drops to 150 ish( serving temp) that takes about 2 hrs if I need to hold longer I hold in a low oven 170-180. the integrity of my butcher paper remains in tact until the flesh meets the steel
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Old 06-05-2014, 05:13 PM   #4
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Join Date: 06-01-14
Location: raleigh, nc

Use a good cooler, heat it with boiling water, then wrap the hot briskets in foil and towels. They'll stay above spoilage temp that way
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