MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 07-06-2011, 09:30 PM   #1
BBQ'n The Burbs
Is lookin for wood to cook with.
 
Join Date: 02-08-09
Location: Davis CA
Question 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.
Attached Images
File Type: jpg N 032.jpg (82.9 KB, 109 views)
File Type: jpg N 038.jpg (76.4 KB, 109 views)
File Type: jpg N 041.jpg (77.4 KB, 108 views)
File Type: jpg N 052.jpg (74.7 KB, 109 views)
BBQ'n The Burbs is offline   Reply With Quote




Old 07-06-2011, 09:37 PM   #2
colonel00
Quintessential Chatty Farker

 
Join Date: 06-03-10
Location: Shawnee, KS
Default

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
colonel00 is offline   Reply With Quote


Thanks from:--->
Old 07-06-2011, 09:52 PM   #3
JS-TX
is Blowin Smoke!
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

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.
JS-TX is offline   Reply With Quote


Old 07-06-2011, 10:28 PM   #4
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default

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

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Old 07-06-2011, 10:35 PM   #5
mykz26
Full Fledged Farker
 
Join Date: 06-01-11
Location: Fresno, CA
Default

Quote:
Originally Posted by Pyle's BBQ View Post
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.
That's what I was thinking too. Not specifically in a hotel pan but yeah in a pan with beef broth. I was thinking whether to say cover with foil but I think the foil would just soften up the bark. Probably want to bring up to temp slowly also.
__________________
Mike..Char-Broil Silver Smoker/OTS/WSJ
mykz26 is offline   Reply With Quote


Old 07-06-2011, 10:56 PM   #6
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

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.
Boshizzle is offline   Reply With Quote


Thanks from:--->
Old 07-06-2011, 11:01 PM   #7
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

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?
gtr is offline   Reply With Quote


Thanks from:--->
Old 07-06-2011, 11:11 PM   #8
BBQ'n The Burbs
Is lookin for wood to cook with.
 
Join Date: 02-08-09
Location: Davis CA
Default

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
BBQ'n The Burbs is offline   Reply With Quote


Reply

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

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:02 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
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