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 09-05-2007, 10:17 AM   #1
Pipin' Pig
Full Fledged Farker
 
Pipin' Pig's Avatar
 
Join Date: 08-25-07
Location: Charleston, SC
Downloads: 0
Uploads: 0
Default Serving Pork and Brisket over a long time

If you were making pork and brisket for a large (relatively for me) group of people that you expect to eat over a longer (again relatively) period of time how would you keep the pork and brisket after it is done until ready to eat?

I will be smoking butts and brisket over the next two weekends for many of the same people. The second weekend is what I am more concerned about as it is more people as well as a longer overall eating time.

I play pipes with the Charleston Police Pipe band and our grade II competition band does not compete at the Charleston Highland games but our two lower grade bands (Grade IV and V) do. For the past two years I have done BBQ for the entire group as we are all out supporting the two lower bands and all the solo competitors. The day of the games, because of various band and solo competitions, etc. I expect the roughly 60+ people to belly up for the grub from about 11 AM on up to about 6 PM.

In the past I have done only pork and that seems to have a higher tolorance for staying in the smoker over a longer period of time so I can pull out one but at a time. I would prefer to have all the brisket done as I do not know how fast that will go not having done it for this group before.
Pipin' Pig is offline   Reply With Quote


Unread 09-05-2007, 02:18 PM   #2
Puppyboy
Babbling Farker
 
Puppyboy's Avatar
 
Join Date: 07-07-06
Location: Osage City, Kansas
Downloads: 0
Uploads: 0
Default

So are you playing and cooking at the same time?
__________________
-Captain of Barkin Dawgs BBQ
-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"
[URL]http://www.facebook.com/BarkinDawgsBBQCatering[/URL]
Puppyboy is offline   Reply With Quote


Unread 09-05-2007, 02:39 PM   #3
Pipin' Pig
Full Fledged Farker
 
Pipin' Pig's Avatar
 
Join Date: 08-25-07
Location: Charleston, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Puppyboy View Post
So are you playing and cooking at the same time?
I may or may not play solos. A couple others from our grade two band are doing an all nighter cooking so we can work in shifts and get some sleep. I am registering but if I play or not will depend on how tired I am.
__________________
Derrick "Mor Muc" Russ
Charleston, SC
The Citadel co '93
Bag piper
Cookers:
- Stumps 223
- CB Bandera
- Jen Aire Gas Grill
Pipin' Pig is offline   Reply With Quote


Unread 09-05-2007, 10:32 PM   #4
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

I would use chaffing dishes and some beef broth to keep the food moist.Use the long burning fuel containers. I think there good for like 5 hours.Dont forget to use boiling hot water in the bottom pan before you place the food pan into the unit. You should be fine doing it like that. Make sure you have plenty of extra fuel available and someone trustworthy to keep the fires burning to keep the food above 140 degrees during the time you need to keep food available to serve.Good luck.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Unread 09-05-2007, 10:41 PM   #5
tkuehn5410
Full Fledged Farker
 
tkuehn5410's Avatar
 
Join Date: 12-16-06
Location: Lubbock, TX
Downloads: 0
Uploads: 0
Default

I would consider keeping the briskets in a cooler. I have kept them warm (140 degrees plus) for up to about 12 hours sitting in one. Another option is to place a heating pad in the cooler on a low setting and keeping the brisket warm that way. When you need another one you can pull it out and be set to go.
__________________
New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer
tkuehn5410 is offline   Reply With Quote


Unread 09-05-2007, 11:12 PM   #6
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by tkuehn5410 View Post
I would consider keeping the briskets in a cooler. I have kept them warm (140 degrees plus) for up to about 12 hours sitting in one. Another option is to place a heating pad in the cooler on a low setting and keeping the brisket warm that way. When you need another one you can pull it out and be set to go.
Chit, I misread this thread. Yes definately foil and place your food into a preheated cooler.I use one of those ????? grey colored coolers that hold ice for 3 days. I dump in boiling water for an hour, drain and towel dry. Then place food straight from the pit/cooker into it. Then I cover with bath towels to delete excessive air space. Kinda like layering blankets on you in the winter time.That should work out just fine for you.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Unread 09-05-2007, 11:31 PM   #7
Sawdustguy
Quintessential Chatty Farker
 
Sawdustguy's Avatar
 
Join Date: 09-14-05
Location: Manorville, Long Island
Downloads: 0
Uploads: 0
Default

Get yourself a Cambro.

http://cool.cambro.com/product_line.aspx?rrn=1&plrn=31
__________________
Guy (Pitmaster)
BBQ Team: Lawn Guyland Smokers

Stupidity for Dummies

…because sometimes, you just can’t dumb it down enough…
Sawdustguy is offline   Reply With Quote


Unread 09-06-2007, 07:26 AM   #8
Pipin' Pig
Full Fledged Farker
 
Pipin' Pig's Avatar
 
Join Date: 08-25-07
Location: Charleston, SC
Downloads: 0
Uploads: 0
Default

Thanks all! I'll start with the cooler for this weekend, but I will check into the cambro option as well.
__________________
Derrick "Mor Muc" Russ
Charleston, SC
The Citadel co '93
Bag piper
Cookers:
- Stumps 223
- CB Bandera
- Jen Aire Gas Grill
Pipin' Pig is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
How long can I leave a cooked turkey in a cooler, wrapped in foil, before serving? Marck Q-talk 5 11-23-2011 10:06 AM
How to keep brisket hot for serving firefighter4634 Catering, Food Handling and Awareness 8 09-01-2011 05:02 PM
Long time no post - Brisket with pron to follow Lowbrass Q-talk 0 06-26-2011 11:17 AM
1st time brisket (long) hominamad Q-talk 16 07-15-2010 09:46 AM
Long long long time lurker first time poster vash Cattle Call !!! 30 02-10-2005 11:26 AM

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 08:40 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