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Old 03-13-2020, 12:13 PM   #26
marubozo
is one Smokin' Farker

 
Join Date: 06-25-11
Location: Mishawaka, IN
Name/Nickname : Jeremy
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Quote:
Originally Posted by OOMPDADDY View Post
This is helpful. When you say they are pulling briskets at 1 am how are they holding them for 12 hours? Can a cvap or alto shaam really hold food for that long safely? Do you have a BBQ joint that you do this in?
I use CVAPs for holding our meats. They work wonders and I have held meat that long in them (big cuts anyway). But you have to be careful because local health departments differ. In some cases they say hot food can only be held for 4 hours before being tossed. Granted, many places may skirt rules like this when it comes to BBQ, but if you have a strict health department, or a stickler inspector, they may nail you on it.

In my case, I load the smoker with brisket/butts at around 6pm every evening and they cook until about 8am the next morning. When I get in I pull the brisket and butt and reload with ribs/chicken/tips/sausage/etc. which cook in time to be done by lunch service at 11am. Then the smoker is used from 11-6 to continue to cook the shorter timed meats.
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