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Greetings from a transplanted Texan

post #1 of 6
Thread Starter 

Hello all,


I have recently moved from Texas to Washington. Bit of a culture shock and the highs are only in the 80's so I still get cold ;).


I use a side box smoker from Texas Smokers in Uvalde, TX for most of my big meats. I am not a pro, but I have lots of fun trying!


Word has gotten out at work that I do brisket and that it takes me 15-20 hours to cook one. They have asked me to do 2x15lbs ones for an upcoming lunch event. I am hoping to finish them up the night before (or early morning of). My question is, how long can you safely wrap them in foil and towels and store in an igloo before serving? How long will the temp hold like this or is there a better idea?




post #2 of 6

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #3 of 6

Welcome aboard Pappagut.  You can hold those for several hours if foiled, wrapped in towels, and placed in the cooler.


If you are pushing the window, put your temp probe in after foiling and before wrapping in towels. Then run the probe wire out before closing the cooler.  That way you will know if you are still in the safe zone during the rest period.


Good luck and good smoking.

post #4 of 6

You can keep stuff warm for a long time foiled and wrapped in a cooler..




This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!



      Make bacon the easy way!!




post #5 of 6


welcome1.gif    Glad to have you with us!

post #6 of 6


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