What's the best way to hold finished brisket for about 12 hours?
I'm smoking for an event at 1:00 pm Saturday...
2 prime briskets - 2 boston butts
4-6 racks baby back ribs.
I'd like to finish the briskets and butts Friday night, late (shooting for midnight) and hold rather than re-heat...and do the ribs and burnt ends Saturday morning.
The pulled pork I know how to hold (it's pretty forgiving) but I've never held brisket more than a few hours...
I thought when they were done I'd remove the points for burnt ends then wrap the flats in HD foil just like a normal rest but put them in a warm oven to hold instead of my cooler.
QUESTIONS:
Oven holding temp (160° ish?)
Whole or sliced (I'd prefer whole)
Liquid in foil pack while holding (I'd think no or very little)
OR...
Something completely different...
Any advice or pointers would be appreciated.
TIA
Walt.
I'm smoking for an event at 1:00 pm Saturday...
2 prime briskets - 2 boston butts
4-6 racks baby back ribs.
I'd like to finish the briskets and butts Friday night, late (shooting for midnight) and hold rather than re-heat...and do the ribs and burnt ends Saturday morning.
The pulled pork I know how to hold (it's pretty forgiving) but I've never held brisket more than a few hours...
I thought when they were done I'd remove the points for burnt ends then wrap the flats in HD foil just like a normal rest but put them in a warm oven to hold instead of my cooler.
QUESTIONS:
Oven holding temp (160° ish?)
Whole or sliced (I'd prefer whole)
Liquid in foil pack while holding (I'd think no or very little)
OR...
Something completely different...
Any advice or pointers would be appreciated.
TIA
Walt.
