How long can I reasonably "hold" a 6 lb flat without drying it out?

[laveen1]

If I smoke a 6 lb flat, can I expect it to still be juicy if I hold it in a 130-140 oven for 3 or 4 hours?

 

[jarjarchef]

I would hold at 140 or higher......my oven only goes to 170....... Holding at 170 will still cook it slowly. If you are planning on holding for that amount of time you may want to factor the carry over cooking into your hold time. But yes you can hold for that amount of time, you may want to cover with foil and put a hole into it to allow the excess moisture release. This will help keep it moist as well, but not turn the bark mushy........

 

[pgsmoker64]

Jarjar speaks well - 

Just curious though, why would you not just double wrap in foil and pack in a cooler with towels?  If it's right off the smoker it will hold up to about 5 hours in a well insulated cooler.

Good luck,

Bill

 

[laveen1]

Jarjar speaks well - 

Just curious though, why would you not just double wrap in foil and pack in a cooler with towels?  If it's right off the smoker it will hold up to about 5 hours in a well insulated cooler.

Good luck,

Bill

This should work well. I don't want to be scrambling with last minute smoker issues when company arrives, and my last couple of planned meals from the smoker didn't work out schedule wise. So, I am going to give the completion time a lot of leeway.

Thanks for your suggestion. I'll try to get some Q views.