- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Question about traveling with a smoked brisket
Posted on 2/9/23 at 11:49 am
Posted on 2/9/23 at 11:49 am
My brother is having his bachelor party the weekend of St. Patty's Day in Gulf Shores. I live in Bossier City and want to smoke a brisket and bring it down there for us to eat on the first night.
My only concern about it is obviously the traveling 7 or so hours with it and how it'll be when I take it out of the cooler and unwrap it. I've never had to travel that far with cooked food.
Do y'all think it's foolish for me to attempt to bring it down there or should it still be good?
Not worried if it'll be bad in a get everyone sick sense, just the texture and taste of it.
My only concern about it is obviously the traveling 7 or so hours with it and how it'll be when I take it out of the cooler and unwrap it. I've never had to travel that far with cooked food.
Do y'all think it's foolish for me to attempt to bring it down there or should it still be good?
Not worried if it'll be bad in a get everyone sick sense, just the texture and taste of it.
This post was edited on 2/9/23 at 11:54 am
14
Posted on 2/9/23 at 11:55 am to grizzlylongcut
quote:
Do y'all think it's foolish for me to attempt to bring it down there or should it still be good?
I wouldn't try to cook it then keep it warm the whole drive. The planning and effort would be a bit much. Brisket heats up well in an oven. Cook it before hand, slice, refrigerate. Warm it up in the oven when you get to OB.
Posted on 2/9/23 at 11:56 am to grizzlylongcut
I do it all the time. Wrap tight in foil. Warm in oven to internal of about 160. Slice away !! 
Posted on 2/9/23 at 11:56 am to grizzlylongcut
I’ve kept briskets overnight in a yeti and they were still hot
7 hour trip should be fine if you cook before you leave
7 hour trip should be fine if you cook before you leave
Posted on 2/9/23 at 12:00 pm to grizzlylongcut
If you go from pit to ice chest you'll be fine. It'll actually turn out great since it's had so long to rest
Posted on 2/9/23 at 12:07 pm to grizzlylongcut
I'm not even going to read the other suggestions as this is just my opinion:
Cook it the day before. Let it sit, wrapped and cool. Slice it and vacuum pack the slices and then transport it cool. I would re-heat it by soaking in hot water in the vacuum packs. Maybe a short time in an oven once removed.
My opinion, remember.
Cook it the day before. Let it sit, wrapped and cool. Slice it and vacuum pack the slices and then transport it cool. I would re-heat it by soaking in hot water in the vacuum packs. Maybe a short time in an oven once removed.
My opinion, remember.
Posted on 2/9/23 at 12:08 pm to grizzlylongcut
I wouldn't hesitate to travel with it cooked. Quick hack to add some heat is to wrap a brick in foil, put in oven, add that to the cooler when you are about to leave.
Brisket will be fine.
Brisket will be fine.
Posted on 2/9/23 at 12:09 pm to Saskwatch
quote:
I wouldn't try to cook it then keep it warm the whole drive. The planning and effort would be a bit much. Brisket heats up well in an oven. Cook it before hand, slice, refrigerate. Warm it up in the oven when you get to OB.
Oh no I wouldn't try to keep it warm the whole time. I plan on letting it rest and cool off a bit before wrapping it as I don't want it to keep cooking while in the ice chest if it went straight there from the pit.
Posted on 2/9/23 at 12:10 pm to grizzlylongcut
Time the cook so that it comes off right when you are ready to leave. Take it off the grill and wrap it heavy in foil, then pack it towels around it and put it a high-quality cooler. get on the road.
I'll bet when you get there it will still be hot enough to open and slice. If you have to wait a while before it's time to eat though, just place the already wrapped slab in the oven with a thermometer in it until it is 160 or so.
It'll be fine.
I'll bet when you get there it will still be hot enough to open and slice. If you have to wait a while before it's time to eat though, just place the already wrapped slab in the oven with a thermometer in it until it is 160 or so.
It'll be fine.
Posted on 2/9/23 at 12:18 pm to TigerFanatic99
quote:
Time the cook so that it comes off right when you are ready to leave. Take it off the grill and wrap it heavy in foil, then pack it towels around it and put it a high-quality cooler. get on the road.
I'll bet when you get there it will still be hot enough to open and slice. If you have to wait a while before it's time to eat though, just place the already wrapped slab in the oven with a thermometer in it until it is 160 or so.
It'll be fine.
You wouldn't worry about carryover cooking going straight from the pit to wrapped in foil and then in the ice chest?
Posted on 2/9/23 at 12:24 pm to grizzlylongcut
quote:
You wouldn't worry about carryover cooking going straight from the pit to wrapped in foil and then in the ice chest?
wrapping it in foil and putting it in a chest is pretty normal brisket process for letting it rest for a few hours.
Posted on 2/9/23 at 12:27 pm to TigerFanatic99
quote:
Time the cook so that it comes off right when you are ready to leave. Take it off the grill and wrap it heavy in foil, then pack it towels around it and put it a high-quality cooler. get on the road.
I'll bet when you get there it will still be hot enough to open and slice.
So, let's say 8 to 10 hours cooking time (minimum), plus 7 hours on the road. And then when you get there, ready to slice and eat. Have to assume that the slicing and eating time would be at least lunch time range, around noon. Back off 17 hours, means your cook starts 3 to 4pm the day before. That kind of schedule sounds like a horrible way to start a bachelor party weekend unless you have a couple 8-balls.
Posted on 2/9/23 at 12:36 pm to TigerFanatic99
quote:
wrapping it in foil and putting it in a chest is pretty normal brisket process for letting it rest for a few hours.
Oh I know that. But usually I let it rest open air for about 30-45 mins so it isn't so hot that it continues cooking in the wrap and cooler. I guess going that far it really doesn't matter.
Posted on 2/9/23 at 12:39 pm to Boudreaux35
quote:
So, let's say 8 to 10 hours cooking time (minimum), plus 7 hours on the road. And then when you get there, ready to slice and eat. Have to assume that the slicing and eating time would be at least lunch time range, around noon. Back off 17 hours, means your cook starts 3 to 4pm the day before. That kind of schedule sounds like a horrible way to start a bachelor party weekend unless you have a couple 8-balls.
It'd probably be around supper time in which we'd eat it if I had to guess. So the cook would start later.
Posted on 2/9/23 at 12:44 pm to grizzlylongcut
What happens if you catch a flat, get held up by a wreck, or all the things that can delay you on a long 7 hour drive? Take the risk out and just refrigerate it after done, then reheat in oven when you get there.
Posted on 2/9/23 at 12:56 pm to grizzlylongcut
I had to hold 5 briskets about that long for my nieces wedding last year. Wrapped in foil, towels and into a big igloo, as I was instructed here. No problem at all keeping them warm. Only thing I would suggest is pulling off the pit a couple degrees before you normally would.
This post was edited on 2/9/23 at 1:02 pm
Posted on 2/9/23 at 1:00 pm to grizzlylongcut
Food safety science says you don't want to be under 140 degrees for more than 4 hours max.
Posted on 2/9/23 at 1:05 pm to SixthAndBarone
quote:
Food safety science says you don't want to be under 140 degrees for more than 4 hours max.
I would be shocked if it passed under 140 for 30 minutes, much less 4 hours, kept in a sealed cooler, wrapped HEAVY in foil and surrounded by towels if put it right when it comes off the grill at 200 degrees.
Posted on 2/9/23 at 1:46 pm to TigerFanatic99
Cook and let rest and cool the day before. Vac seal it, sous vide to warm back up, then on a grill or oven for a few minutes to dry out the bark.
Posted on 2/9/23 at 1:47 pm to grizzlylongcut
quote:
cook starts 3 to 4pm the day before. That kind of schedule sounds like a horrible way to start a bachelor party weekend unless you have a couple 8-balls.
It'd probably be around supper time in which we'd eat it if I had to guess. So the cook would start later.
So, you start cooking around 7pm. Stay up all night watching the smoke (and drinking) then need to drive 7 hours to eat some sliced brisket and then fall asleep.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News