Thanks for the topic, Slawman!
Oddly enough, I have a similar situation. First, I am proud to say I have a couple of buddies who asked me to throw on a brisket when I smoked mine early this am. I put the 3 on around 0300 and they are pushing along rather nicely right now. My dilemma...
I will likely wrap (butcher paper) shortly as they push through the stall and they should (based on past smokes, my pit, etc) be ready for the faux cambro around noon. In any case, I will rest all and then slice mine for today. I plan on holding the other two until tomorrow when I will give them to my friends at work. Any ideas on how to hold over 24 hours without losing the tenderness and juiciness? I was thinking after the rest, I would leave them in the butcher paper (internal temp will be about 140F by then), tightly wrap that with Saran Wrap and then put each in large plastic zipper bags in a cooler with ice. My thought is to try and get a rapid cool down and then preserve in ice until I deliver them.
Anyone had similar experiences like this? Thanks!
Oddly enough, I have a similar situation. First, I am proud to say I have a couple of buddies who asked me to throw on a brisket when I smoked mine early this am. I put the 3 on around 0300 and they are pushing along rather nicely right now. My dilemma...
I will likely wrap (butcher paper) shortly as they push through the stall and they should (based on past smokes, my pit, etc) be ready for the faux cambro around noon. In any case, I will rest all and then slice mine for today. I plan on holding the other two until tomorrow when I will give them to my friends at work. Any ideas on how to hold over 24 hours without losing the tenderness and juiciness? I was thinking after the rest, I would leave them in the butcher paper (internal temp will be about 140F by then), tightly wrap that with Saran Wrap and then put each in large plastic zipper bags in a cooler with ice. My thought is to try and get a rapid cool down and then preserve in ice until I deliver them.
Anyone had similar experiences like this? Thanks!
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