little help please

Discussion in 'Beef' started by ribtip, 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.
     
  2. warthog

    warthog Smoking Fanatic

    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.
     
  3. billbo

    billbo Master of the Pit OTBS Member

    Exactly! They will stay hot until you need them.
     
  4. newb

    newb Smoke Blower

    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.
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    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
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    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*
     
  7. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

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

    fatback joe Master of the Pit OTBS Member

    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.
     

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