Smokesman
Full Fledged Farker
Hi Gang,
We have been vending in our area for several months now with excellent success. Serving very fresh brisket and pork is one reason for the success but on occasion (competition weekends primarily) we have found the need to cook, refrigerate, and reheat our vending meats a day in advance. While the results are acceptable they are not ideal as the quality certainly takes a hit from the reheating process.
I have held large cuts above 140 degrees 6 to 8 hours with no noticeable loss in quality. My question does anyone have experience holding large cut meats (wrapped in foil or plastic) even longer (12 to 18 hours) using a mechanical unit. I have heard of establishments that due to volume and capacity use this method out of necessity but no direct information or knowledge. So reaching out to the wise Brethren.
Thanks, Matt
We have been vending in our area for several months now with excellent success. Serving very fresh brisket and pork is one reason for the success but on occasion (competition weekends primarily) we have found the need to cook, refrigerate, and reheat our vending meats a day in advance. While the results are acceptable they are not ideal as the quality certainly takes a hit from the reheating process.
I have held large cuts above 140 degrees 6 to 8 hours with no noticeable loss in quality. My question does anyone have experience holding large cut meats (wrapped in foil or plastic) even longer (12 to 18 hours) using a mechanical unit. I have heard of establishments that due to volume and capacity use this method out of necessity but no direct information or knowledge. So reaching out to the wise Brethren.
Thanks, Matt