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How long will a brisket stay hot wrapped in tin foil, a towel, and placed in small cooler?
Posted on 11/15/18 at 10:04 am
Posted on 11/15/18 at 10:04 am
Trying to figure out some transport issues for a brisket for my family's thanksgiving. Whats the max time it will stay warm with the above set up? Any other recommendations? Possible reheat methods that don't effect the meat at all?
New plan:
This is why I was considering pulling a 165 and wrapping it as described then during the drive I figured it might get up to 175 internal and finish off the last 20 degrees in the oven. My only concern is it dropping below the 140 mark for to long.
New plan:
quote:
The brisket will continue to cook rather than just rest.
This is why I was considering pulling a 165 and wrapping it as described then during the drive I figured it might get up to 175 internal and finish off the last 20 degrees in the oven. My only concern is it dropping below the 140 mark for to long.
This post was edited on 11/15/18 at 10:56 am
12
Posted on 11/15/18 at 10:06 am to al_cajun
How much time do you need?
Posted on 11/15/18 at 10:07 am to Mouth
10+ hours 
Depending on traffic
Depending on traffic
This post was edited on 11/15/18 at 10:12 am
Posted on 11/15/18 at 10:10 am to al_cajun
Even in a cheap ice chest.... for hours.
I use butcher paper on mine and it may be hotter after the rest than when I put it in the ice chest.
Use one that isn’t important b/c the smell may stay.
I use butcher paper on mine and it may be hotter after the rest than when I put it in the ice chest.
Use one that isn’t important b/c the smell may stay.
Posted on 11/15/18 at 10:11 am to al_cajun
Ooof. It’ll definitely still be hot/warm. I’d layer some extra towels around the interior as well.
As for reheating. There isn’t many options for a whole brisket. Just slice it and toss it in the oven.
As for reheating. There isn’t many options for a whole brisket. Just slice it and toss it in the oven.
Posted on 11/15/18 at 10:12 am to al_cajun
I'd say a couple hours at most, and likely not "hot" but at least warm. I hope your 10 hour time was not for real.
Posted on 11/15/18 at 10:16 am to gumbo2176
I've had one wrapped in butcher paper and towels in a good cooler for over 3 hours and it was still hot.
This was directly off the smoker, so the rest period was in the cooler.
10 hours seems like way too long. I'd probably slice or split the flat and point, then refrigerate and keep chilled if I was attempting something like that amount of time.
This was directly off the smoker, so the rest period was in the cooler.
10 hours seems like way too long. I'd probably slice or split the flat and point, then refrigerate and keep chilled if I was attempting something like that amount of time.
This post was edited on 11/15/18 at 10:19 am
Posted on 11/15/18 at 10:20 am to al_cajun
quote:You wont get there with anything but warmish meat without an external heat source for that long of time. You are asking a lot out of a piece of meat to stay good that long. I would smoke it to 140 or so. Pull, tightly wrap and refrigerate. Then toss it in the oven when you get to your destination. Pull at 190-195 and wrap it back up. Then put in cooler with towels for about 2 hours and serve. But that is just me.
10+ hours
Posted on 11/15/18 at 10:22 am to convertedtiger
quote:
I would smoke it to 140 or so. Pull, tightly wrap and refrigerate. Then toss it in the oven when you get to your destination. Pull at 190-195 and wrap it back up. Then put in cooler with towels for about 2 hours and serve. But that is just me.
I am leaning towards doing this but taking it 165. Then wrapping in foil towel ect. and heading to destination early to put in the oven to finish. You think this is too high?
This post was edited on 11/15/18 at 10:24 am
Posted on 11/15/18 at 10:27 am to al_cajun
quote:
10+ hours
You're going to need a Yeti sticker to pull this off.
Posted on 11/15/18 at 10:29 am to al_cajun
If you really want to attempt to keep it "hot" or above 140 for 10 hours I would take your cooler and put a towel down. Take 3 bricks(depending on size of cooler) and wrap in foil and put in oven at 300 degrees. When you are about to leave and brisket is done, put bricks in bottom of cooler. Wrapped brisket on top of bricks(you can put some newspaper or small towel between brisket and bricks). Cover with more towels so cooler has no space.
Those hot bricks might get you there.
Those hot bricks might get you there.
This post was edited on 11/15/18 at 10:32 am
Posted on 11/15/18 at 10:32 am to al_cajun
quote:
Any other recommendations?
Trailer hitch mount your smoker, cook it en route. Fuel the fire on piss breaks.
My brother and I actually did this one time on the way to an LSU/Arkansas game in Little Rock one year.
Posted on 11/15/18 at 10:35 am to al_cajun
quote:
am leaning towards doing this but taking it 165. Then wrapping in foil towel ect. and heading to destination early to put in the oven to finish. You think this is too high?
Who knows how long it will take for the brisket to reach finished temp if you do that. If you pull at 165 then you have to place in oven to bring back up to temp, then fight through the stall most likely.
I would cook all the way. Stick in ice chest. Reheat when you get there. If you are worried about drying out then leave it covered when reheating in low temp oven.
Posted on 11/15/18 at 10:40 am to al_cajun
If you take a brisket straight off the smoker and put it in the cooler for that long you'll end up with a overcooked mess upon arrival. The brisket will continue to cook rather than just rest. The result will be a brisket that crumbles apart when you try to slice it.
You'd be better off to just let the brisket rest then reheat when ready to serve.
You'd be better off to just let the brisket rest then reheat when ready to serve.
Posted on 11/15/18 at 10:43 am to al_cajun
When you are done, vacuum seal and sous vide to reheat when you get there.
Posted on 11/15/18 at 10:46 am to hob
quote:
The brisket will continue to cook rather than just rest.
He could let it rest unwrapped before putting into cooler
This post was edited on 11/15/18 at 10:47 am
Posted on 11/15/18 at 10:48 am to Saskwatch
quote:
The brisket will continue to cook rather than just rest.
This is why I was considering pulling a 165 and wrapping it as described then during the drive I figured it might get up to 175 internal and finish off the last 20 degrees in the oven. My only concern is it dropping below the 140 mark for to long.
Posted on 11/15/18 at 10:49 am to al_cajun
quote:
I am leaning towards doing this but taking it 165.
140 was totally arbitrary. I was just thinking of having it on long enough to get a good smoke flavor but still a bit toward medium in the center for juice retention. I wound up just buying an electric smoker to bring with me last time and smoked the brisket, and the turkey, and the boudin when I got there. Came out great and we ate all weekend off that. I now smoke most of my stuff on the electric and don't even light the stick burner unless its a big smoke for a big get together.
Posted on 11/15/18 at 10:53 am to al_cajun
It may overcook if you leave it in too long
Posted on 11/15/18 at 10:53 am to SmokedBrisket2018
quote:
When you are done, vacuum seal and sous vide to reheat when you get there.
This would work really well, if he has the equipment.
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