I am cooking a couple of briskets that will need to be finished by noon tommrow. However, we will not be eating until 6pm. Do you think I can hold them in cooler for that long? I have kept them in a cooler for 4 hours and the results we great. I was a little concerned about 6 hours.
Brisket in a cooler for 6 hours?
- Thread starter shawn244
- Start date
K Kruger
TVWBB 1-Star Olympian
It kind of depends on your cooler of choice but:
Pre-warm the cooler with boiling water a little while before the meat is done and keep it closed next to your clothes dryer. When the brisket is about ready stick several towels in the dryer and get it going. Double-wrap the brisket in foil, cart it to the dryer, dump the water out of the cooler, then quickly load in a towel or two, the meat, then more towels, packing well. That should maximize your time. Even if the meat falls into the 'zone', imo it would not be for long enough to cause concern.
At dinnertime: Cool whatever you're not likely to eat on the counter (preferably on racks), then let it fiish cooling (on racks) in the fridge, uncovered, before wrapping it up.
Pre-warm the cooler with boiling water a little while before the meat is done and keep it closed next to your clothes dryer. When the brisket is about ready stick several towels in the dryer and get it going. Double-wrap the brisket in foil, cart it to the dryer, dump the water out of the cooler, then quickly load in a towel or two, the meat, then more towels, packing well. That should maximize your time. Even if the meat falls into the 'zone', imo it would not be for long enough to cause concern.
At dinnertime: Cool whatever you're not likely to eat on the counter (preferably on racks), then let it fiish cooling (on racks) in the fridge, uncovered, before wrapping it up.