little help please

ribtip

Newbie

Original poster

Jun 5, 2008

1

10

Marion, Indiana

• Dec 17, 2009

• #1

I'm in charge of the meat for our department Christmas party today. My brisket and pork have reached the desired temps and we are still 4 1/2 hrs away from serving. I have them foiled and in the oven at 200 degrees. What should I do? Will they dry out if they sit in the oven another 3 hrs before I towel them?
Any help would be appreciated.

 

warthog

Smoking Fanatic

Oct 2, 2009

662

10

Cliffwood Beach, NJ

• Dec 17, 2009

• #2

I would put them in a cooler covered in foil and towels. They will stay hot for hours. Bring them to the event in the cooler and serve.

 

billbo

Master of the Pit

OTBS Member

Aug 19, 2007

1,393

34

Upstate NY

• Dec 17, 2009

• #3

Exactly! They will stay hot until you need them.

 

newb

Smoke Blower

Apr 9, 2008

122

10

• Dec 17, 2009

• #4

Agree with warthog and ribtip. I have had butt FTC (Foil, Towel, Cooler) for 4-5 hours and pulled it out...still so hot you could hardly touch it....just give a splash of juice and really foil it up good so it wont leak out.

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Dec 17, 2009

• #5

I also agree - put them in towels in the cooler. Someone suggested filling the cooler with towels and I have tried that a couple of times with good success - seems to help hold the heat better

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Dec 17, 2009

• #6

You can and I have done this. Just wrap the brisket in a towel and put it in a dry cooler and make sure the cooler is really full of towels and then close it up and it will stay hot for a long time and I'm talking 4-5 hours thewn pull it and slice away. I did it and left a thermometer in the meat and after about 5 hours the meat was still at about 100*

 

txbbqman

Smoking Fanatic

SMF Premier Member

Feb 3, 2009

715

12

Bryan, Tx

• Dec 17, 2009

• #7

I agree with everybody above, I have done this and had them stay very warm for up to 8 hours in the past

 

fatback joe

Master of the Pit

OTBS Member

Jun 13, 2007

2,763

14

Hampden, MA

• Dec 17, 2009

• #8

You can preheat your cooler also to buy you more time.

Rather than wrapping and putting in a cold ice chest, fill it part way up with hot water and let it site for a couple of minutes then drain/dry. That way you aren't using meat heat to warm up the cooler.