Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
07-06-2011, 09:30 PM | #1 |
Is lookin for wood to cook with.
Join Date: 02-08-09
Location: Davis CA
|
Brisket for #300 people, need advice
I was asked to cook smoked brisket for 300 people for a memorial service. My rig will only hold 8 packers I figured I would need 16. I've already smoked the 1st load of 8. I smoked them for 12 hours then rested them in a cambro for 6. Put that batch in a buddies walk in and started the second batch. Wondering what would be the best way to reheat before serving on Friday 7-8-11. Should I slice it before reheating or reheat and then slice? Should I reheat in the cambro pans? How long will that take? The event is at 4:00 pm. We are also doing burgers and dogs. someone else is doing sides.
This is my rig. |
|
07-06-2011, 09:37 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
|
Sounds to me like your rig is broken. I will come take it off your hands at no charge Nice lookin' setup you go there.
Unfortunately I have never cooked for that many but I am sure others will chime in that have with solid advice. I just wanted to compliment you on your pit.
__________________
Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
|
Thanks from:---> |
07-06-2011, 09:52 PM | #3 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
|
Don't know too much about cambro's other than they keep meat warm, but I would not slice before warming up the briskets, probably lose a lot of moisture/juice.
|
|
07-06-2011, 10:28 PM | #4 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
|
If you have hotel pans. I would put them in the hotel pans and reheat until up to temp. I would put a cooling rack in the bottom of the pan and put some beef broth in bottom of the pans. Then when you are ready to serve put them on the smoker or grill to firm up the bark.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
|
Thanks from:---> |
07-06-2011, 10:35 PM | #5 | |
Full Fledged Farker
Join Date: 06-01-11
Location: Fresno, CA
|
Quote:
__________________
Mike..Char-Broil Silver Smoker/OTS/WSJ |
|
|
07-06-2011, 10:56 PM | #6 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
|
Wow, nice pit, bro! I can't offer any help for cooking brisket for that many people, but I do wish you luck.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
|
Thanks from:---> |
07-06-2011, 11:01 PM | #7 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
You may want to put up a post in the "Catering/Cooking for the Masses" forum - there's guys there who do this sort of thing a lot. Nice rig!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
07-06-2011, 11:11 PM | #8 |
Is lookin for wood to cook with.
Join Date: 02-08-09
Location: Davis CA
|
Cool thanks! Love the input. They are in hotel pans. Bottom of the pans have a good amount of drippings. Tried to catch all. Like the idea of final smoke to firm up bark. I will post in catering forum. Thanks
|
|
Tags |
brisket |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
After 300 people an 270 lbs of BBQ last weekend | CockedandLocked | Q-talk | 9 | 10-15-2011 08:49 AM |
Caterer Needed for Wedding Reception (300 people) | Three porks | Catering, Food Handling and Awareness | 0 | 03-08-2011 01:29 PM |
Help .. need advice on cooking for 225 people.. | cestfou2 | Catering, Vending and Cooking For The Masses. | 8 | 08-30-2010 02:26 AM |
Cooking for 100 people, advice please. | hath | Q-talk | 7 | 02-11-2010 05:53 PM |
Turkey and ham for 300 people | Mokin Bandit | Q-talk | 10 | 10-29-2009 06:03 AM |
Thread Tools | |
|
|