So, I’ve been contemplating something bbq related. If (big if) one were inclined to smoke and serve brisket 3 consecutive days of the week, how and for how long can one hold a brisket before serving?
I seem to recall Aaron Franklin smoking his briskets, and then holding them in electrical warming cabinets for 12 hours or so at 140 deg F until serving the next day.
Since I’m too old to manage a pit all night and then serve it (with no sleep) I’m trying to put together a rolling schedule that would actually work. So you smoke a brisket one day, and serve the next. Serving hours: 11-14 (11AM-2PM).
Here’s a rough plan:
DAY 1
07:00 Fire up the pit, smoke briskets all day
11:00 Serve brisket
16:00 wrap and hold smoked briskets
16:10 trim and rub briskets for day 2
17:00 go home
...and repeat.
First off, does this make sense? That means the briskets will be held overnight. That’s a long time?
As for ribs: they’re done intraday.
I’m specifically looking for input on the hold/faux cambro. Also, does anyone know anything about these warning cabinets for professional use?
I seem to recall Aaron Franklin smoking his briskets, and then holding them in electrical warming cabinets for 12 hours or so at 140 deg F until serving the next day.
Since I’m too old to manage a pit all night and then serve it (with no sleep) I’m trying to put together a rolling schedule that would actually work. So you smoke a brisket one day, and serve the next. Serving hours: 11-14 (11AM-2PM).
Here’s a rough plan:
DAY 1
07:00 Fire up the pit, smoke briskets all day
11:00 Serve brisket
16:00 wrap and hold smoked briskets
16:10 trim and rub briskets for day 2
17:00 go home
...and repeat.
First off, does this make sense? That means the briskets will be held overnight. That’s a long time?
As for ribs: they’re done intraday.
I’m specifically looking for input on the hold/faux cambro. Also, does anyone know anything about these warning cabinets for professional use?
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