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re: How long will a brisket stay hot wrapped in tin foil, a towel, and placed in small cooler?
Posted on 11/15/18 at 11:08 am to LSUBoo
Posted on 11/15/18 at 11:08 am to LSUBoo
quote:
This would work really well, if he has the equipment.
It's how I reheat my pulled pork and my brisket. It's the only way in my opinion, that keeps it from drying out.
1
Posted on 11/15/18 at 11:21 am to SmokedBrisket2018
quote:
It's how I reheat my pulled pork and my brisket. It's the only way in my opinion, that keeps it from drying out.
How big of bag would I need? 2 gallon?
Because I don't have a vacuum sealer. All I have is a bs pump that comes with your sous vide.
This post was edited on 11/15/18 at 11:28 am
Posted on 11/15/18 at 11:30 am to al_cajun
I held a 15 lb brisket in an ice chest wrapped in butcher paper, foil, and towels for 7+ hours, and it was still too hot to handle bare hands. WAY too hot to handle.
If you get that thing to 203, and wrap it as I have suggested it should still be pretty damn warm, if not hot, when you arrive at your destination.
If you get that thing to 203, and wrap it as I have suggested it should still be pretty damn warm, if not hot, when you arrive at your destination.
Posted on 11/15/18 at 11:33 am to al_cajun
About tree fiddy.
Posted on 11/15/18 at 11:48 am to al_cajun
quote:
The brisket will continue to cook rather than just rest.
Do NOT wrap thge brisket immediately and put it in a cooler unless you want mush. Let it rest for a half hour first and then wrap it and put it in the cooler.
quote:
You'd be better off to just let the brisket rest then reheat when ready to serve.
This.
This post was edited on 11/15/18 at 11:50 am
Posted on 11/15/18 at 11:58 am to al_cajun
If you really have to travel that far, I would assume you aren't going in straight for dinner. Here is what I would suggest, I have done this once before and it was just as good as fresh.
Cook it the night before or whenever you can. Let it rest, wrap in butcher paper and put in fridge. Transport cold in ice chest and reheat in oven 350 for about 2 hours. Slice to serve.
Cook it the night before or whenever you can. Let it rest, wrap in butcher paper and put in fridge. Transport cold in ice chest and reheat in oven 350 for about 2 hours. Slice to serve.
This post was edited on 11/15/18 at 12:00 pm
Posted on 11/15/18 at 12:01 pm to al_cajun
The last brisket I made was done at 6 am, I wrapped tightly in foil (it's what I had) and then in towels in a rubbermaid cooler. it was still very warm to the touch 6 hours later at noon, but I think another four hours would have been asking too much out of it.
I really like the idea of vacuum-sealing and reheating via water bath/sous vide. But you'll have to find someone w/a foodsaver or the like I would think.
If you can get someone w/a food saver, then you can buy the rolls of plastic bags rather than just buying a large one. I don't know that a 2 gallon bag w/the handheld sealer would work if it's a full packer cut brisket.
I really like the idea of vacuum-sealing and reheating via water bath/sous vide. But you'll have to find someone w/a foodsaver or the like I would think.
If you can get someone w/a food saver, then you can buy the rolls of plastic bags rather than just buying a large one. I don't know that a 2 gallon bag w/the handheld sealer would work if it's a full packer cut brisket.
Posted on 11/15/18 at 1:09 pm to al_cajun
Hefty makes Hefty Jumbo Storage Slider which is a 2.5 gallon that is 14" x 15.5" and that would be big enough.
Posted on 11/15/18 at 2:09 pm to SmokedBrisket2018
4-5 hrs, longer than that for the baws with the Yetis.
Posted on 11/15/18 at 2:18 pm to al_cajun
quote:
Depending on traffic
Posted on 11/15/18 at 4:55 pm to LuckySo-n-So
quote:
If you get that thing to 203, and wrap it as I have suggested it should still be pretty damn warm, if not hot, when you arrive at your destination.
I agree with this. The last two times I smoked a brisket it was late in the evening when it was finished (approx. 200 degrees) Wrapped in paper, into cooler with towels and went to bed, Next morning damn thing still hot, not over done or dry. I would have no qualms of going 12/15 hrs..
Posted on 11/15/18 at 5:29 pm to al_cajun
We’ve done something similar many times. Cook the brisket however you normally do. Wrap in foil when done if not already wrapped. Throw it in the fridge or freezer if done days before. Throw it in the oven when you get there. Heat to warm and take it out and cut it up. Yummy brisket. Don’t overthink it or try to outsmart the cooking process.
Posted on 11/16/18 at 7:23 am to SmokedBrisket2018
quote:
SmokedBrisket2018
Listen to this guy.
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