How Long Is It Cool To Keep It Hot?

Discussion in 'Beef' started by meandmytwodogs, Aug 1, 2008.

  1. First all nighter tonight (brisket,butt,wings) and expecting to take the food off around noon tomorrow. Then taking everything down to the lake for the feast. We won't actually be eating the beef and the pig until 6:00 p.m. or so. Is it better to keep the food hot all day or should I let it cool down to room temp? Do I have to refrigerate and reheat when we are talking about holding the meat for an additional 4 hours beyond the normal 2 hour rest? Maybe I just leave them both in the cooler with towels until we are ready for it? Is a 6 hour rest ok?
    Let me know what you think.

    Dave
     
  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    The brisket and butt should be fine if ya keep them wrapped in foil, wrapped in towels and kept in a cooler (legal disclaimer: I said *should*). I have gone 8 hours this way, and the meat was still too hot to handle with bare hands. Got to have a good cooler and GOT to keep the lid closed. I won't say the same about the chicken. If it was me, I'd chill and warm them back up on a grill.
     
  3. teeotee

    teeotee Smoking Fanatic

    Good luck on the allnighter btw ....... I did read on a post recently someone had a chunk of meat in a cooler for at leat 4 hours maybe more, foiled and towel wrapped and it was still real hot when they took it out.

    Now, i did see that the iowa gathering brisket was done by 8:00am and that was planned for a noon finish time. Might want to check out that thread and see what they done.
    http://www.smokingmeatforums.com/for...threadid=20673 Check out page 2
     
  4. teeotee

    teeotee Smoking Fanatic

    Agree here too, warming them on the grill will ensure a crispy skin too. I smoked some chix 1/4's at around 280 -300 and the skin was like chewing a piece of leather.
     
  5. I am planning on cooking the wings right before we head down to the water. Then we can eat off of those all afternoon until dinner time. They get two layers of Trappey's Red Devil Sauce simmered into them so leathery skin was not a problem last time. I'll just plan on leaving the other meats wrapped and stashed until we are ready for them. Thanks for the advise.

    Dave
     

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