Topic is same as question......my son had to cook a briskit today for serving tomorrow for lunch....what is the best way to hold it?thanks cookinjack
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Hi what is the best way to keep a briskit overnight
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The last couple briskets I’ve done I cooked during the day - because I like to sleep! When they were probe tender I wrapped them (pink butcher paper followed by foil) and put them in my kitchen oven on "warm" which is 170°F on my oven. Held them overnight for lunch the next day and they were perfect. Moist, tender, and delicious. The bark was a little softer than when doing a shorter rest, but I didn’t get a single complaint!
I recommend the oven over a Cambo for a hold this long, as you don’t want the meat to fall below 140°F and risk bacteria growth.
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Wrap tightly, x 2...
Hold in low oven, (mine's ~170°F~ish)
Recommend usin a pan, beneath proteins, in case foil develops a leak...
Pull from oven, serve/transport n serve, as situation requires.
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Pan under is a big help. With a long hold even the tightest wrapped brisket will leak. The pan makes clean up a lot easier!
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Backroadmeats lol
It's how I was taught, at my first cookin job: Carriage Lamp Club (A Private Club) in 1976, by th Lead Cooks: Lester "Rosebud" Boggs, Francess "Franny" Biggers, an Gary (Idunno )
We served in-house dry aged beef, cut to order, daily fresh ships of lobster, Alaskan King Crab, etc. ; think $50-100 steak dinner, in 1976... No pressure, especially fer a 14 year old!
I became a cook, when one quit in th middle of a ultra-hecticSattiday night rush, when one walked out!!!
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