Hello everyone! I have a question regarding holding temps and times. This Saturday, we're planning a Christmas lunch/dinner with about 30 friends and family. We're making some barbecue tacos, so I'm contributing with either pulled pork or brisket (don't know which yet!) for some tacos. The problem is, we will be serving the food around 5-6PM, and I have to have everything done and ready at about noon, go to an event in between, and then move the meat I'm smoking to where we are hosting the lunch. The lowest my oven goes is 170f, and I would be leaving the food, wrapped, in that oven for about 3-4 hours, then faux-Cambro it for about 2 hours. Do you think it will dry out? Is the oven temp too high for it to be used for holding?
Faux cambro all the way would be my choice. I have no problem holding well wrapped & insulated meat up to 6 hours in a cooler. Have fun & Merry Christmas!
I use an average Coleman cooler. Preheat, insulate with towels, place wrapped 200 F. meat in it and close it up. Still plenty hot to serve in 6 hours. May not be 140 but started out pretty sterile and hasn’t been below 140 long enough to be of any concern to me. Suit yourself.
First, may I suggest pulled chuck roast instead of brisket? It cooks like a butt, but may have to go to a slightly higher temp to be probe tender.
170* seems to be what a lot of ovens have as their lowest temp and that should be fine. Here's what I would do. Leave the hunks of meat whole at least until you cambro them for the ride. If you can shred them at the event, that would help insure moist meat. (Remember to save the drippings to add back to the shredded meat.) You might want to separate the fat out - especially if it will not be hot when served.
If you have to shred early, I'd put the meat in ziplocs after adding the drippings back in. Then I'd cambro for the ride. You could add some of the heat packs used to alleviate pain to help maintain temps, but don't get them super hot - you don't want to cook the meat any more.
Thanks! Just to be clear, it's either pulled pork, or brisket, cubed like burnt ends, not pulled. I plan on pulling/slicing at the event, and then using a hot cast iron surface to fry them in their own fat for a little while.
RonB Has you on the right track. I'd go with chuckies for pulled beef too. Easier and faster to cook. when you pan them to put in the oven add some dark beer or beef stock to the pan for a little extra moisture the dark beer will add a nice flavor profile too. Cambro and pull at the site.
Thanks! I'm not pulling the brisket though, I realize now I may have misspoken. I've been wanting to try pulled chuck, though, but I can't find that cut down here!
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