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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 09-05-2017, 12:46 PM   #1
deific
Got rid of the matchlight.
 
Join Date: 05-29-14
Location: Killingworth, CT
Default "Pre-Cooking" Brisket

I have a large Meadow Creek Trailer Smoker I use to cater for client events and office BBQs, typically feeding between 50-200 people. To date all of my smokes have been on site. This often limits me as I don't particularly like to camp out in an industrial area so that I can do brisket.

I have a charity work event coming up next week for ~100 people, which I'd like to do brisket for. Can I smoke it at home, wrap it, put it in a cooler. Then empty my fire box and trailer it to the site, restarting the smoke once I arrive? (30 min drive)
Thanks in advance.
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Old 09-05-2017, 01:43 PM   #2
SwineGuy
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Join Date: 10-26-13
Location: Mount Sinai, NY
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A brisket can hold for hours (4-6 easy) in a cooler wrapped in towels or a cambro unit. No reason you can time this out so it finishes at home then you place it in the box and transport everything to the site.
I have done this plenty of times. Brisket is transported done and then I fire up a cooker on site and throw the brisket on that to "finish" it. It really is just for the show on-site, they want to see a big smoker with the smoke rolling out.

Of course, make sure you are using thermometers and following all health department rules for holding and safe transport (That was the legal portion of my post!)
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Old 09-05-2017, 01:49 PM   #3
deific
Got rid of the matchlight.
 
Join Date: 05-29-14
Location: Killingworth, CT
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Quote:
Originally Posted by SwineGuy View Post
A brisket can hold for hours (4-6 easy) in a cooler wrapped in towels or a cambro unit. No reason you can time this out so it finishes at home then you place it in the box and transport everything to the site.
I have done this plenty of times. Brisket is transported done and then I fire up a cooker on site and throw the brisket on that to "finish" it. It really is just for the show on-site, they want to see a big smoker with the smoke rolling out.

Of course, make sure you are using thermometers and following all health department rules for holding and safe transport (That was the legal portion of my post!)
Thanks for the reply, my wife is a health inspector so I try to be on my best behavior.
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