First, let me thank you in advance for all your comments and advice.
I have been asked to cook brisket, shoulders and sausage for an event that will have about 200 people.
Usually I cook the day of and have no issues at all. I definitely prefer it this way.
This time however, I will have a ways to travel and the timing will be off, so I will have to cook the briskets ahead of time.
I have done this before for personal use and the briskets turn out great. I pull them off when they are done, they are wrapped in foil or paper. Let them sit for about 30 minutes, then ice bath them to get them cooled quickly. The next day I will usually piece the briskets and vacuum seal / freeze for later.
This time I will need to reheat for the event instead of sealing and freezing. The briskets will be in foil and on ice during transit. Do I simply set up my smoker like I typically do and let the briskets come up to 160 or should they be warmed much faster? I am not sure which way is safer. Any advice or links to additional information is greatly appreciated. The food service manuals I have don't give me a clear answer and I am hoping all of you great amazing.ribs family can help.
Thank you!
I have been asked to cook brisket, shoulders and sausage for an event that will have about 200 people.
Usually I cook the day of and have no issues at all. I definitely prefer it this way.
This time however, I will have a ways to travel and the timing will be off, so I will have to cook the briskets ahead of time.
I have done this before for personal use and the briskets turn out great. I pull them off when they are done, they are wrapped in foil or paper. Let them sit for about 30 minutes, then ice bath them to get them cooled quickly. The next day I will usually piece the briskets and vacuum seal / freeze for later.
This time I will need to reheat for the event instead of sealing and freezing. The briskets will be in foil and on ice during transit. Do I simply set up my smoker like I typically do and let the briskets come up to 160 or should they be warmed much faster? I am not sure which way is safer. Any advice or links to additional information is greatly appreciated. The food service manuals I have don't give me a clear answer and I am hoping all of you great amazing.ribs family can help.
Thank you!
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