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Message
Best way to hold a brisket 3 hours before serving
Posted on 7/1/17 at 12:27 pm
Posted on 7/1/17 at 12:27 pm
About 30 minutes ago, took a whole brisket out of the cooler after letting it cool down to 140*. I separated the point and flat and it's perfectly juicy. Taking this to a party around 2, 2, so Question is what's the best way to hold this until then? Is it ok on counter tented with foil? Worried about drying out or getting cool and having to reheat. Thanks for replies
This post was edited on 7/1/17 at 12:28 pm
2
Posted on 7/1/17 at 12:38 pm to jaydoubleyew
Wrap back in butcher paper or a towel and put back in cooler.
Posted on 7/1/17 at 12:59 pm to Martini
quote:
Wrap back in butcher paper or a towel and put back in cooler.
This. It'll stay warm for hours like this and the wrap holds in the juices keeping it moist.
Posted on 7/1/17 at 1:35 pm to jaydoubleyew
Wrap with heavy duty foil then a towel and throw it in an ice chest.
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