Big cook & Timing Issues


 
S

Steve M.

TVWBB Fan
I'm doing my annual cook for the office on Friday. I'm cooking for ~50 folks at our United Way work day. I have the quantities down, I'm struggling how to cook everything and perhaps even get a few hours sleep.

Option 1: Start cook(s) (4 butts and 2 briskets)some time Thursday evening and do low and slow all night. Pros: meat comes off early morning and right into the cooler. Cons: little to no sleep

Option 2: (need some help on this one) Start cook(s) on Thursday morning and finish them before bed. Get up a bit earlier and warm them in the oven, meat goes into the cooler. Pros: Sleep Cons: I have never reheated whole pieces of meat.b

I've never cooked ahead and reheated - especially this amount of meat. Do you still cook to finish temp? Or, stop slightly before as the reheating process will complete the cooking.

This is a huge deal for the office and I can't afford to botch it. I could really use some help on this one.

Thanks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve M.:
I'm doing my annual cook for the office on Friday. I'm cooking for ~50 folks at our United Way work day. I have the quantities down, I'm struggling how to cook everything and perhaps even get a few hours sleep.

Option 1: Start cook(s) (4 butts and 2 briskets)some time Thursday evening and do low and slow all night. Pros: meat comes off early morning and right into the cooler. Cons: little to no sleep <span class="ev_code_RED">Why wouldn't you get any sleep? You're cooking on a WSM right? If so, these are both easy cooks and should not keep you up all night. With that said, I'd do for Option 2.</span>

Option 2: (need some help on this one) Start cook(s) on Thursday morning and finish them before bed. Get up a bit earlier and warm them in the oven, meat goes into the cooler. Pros: Sleep Cons: I have never reheated whole pieces of meat.b

<span class="ev_code_RED">I would go this route if you can. Reheating and holding could be tricky though if you don't have a method to reheat on site. I don't think I would reheat at home and hold in a cooler until time to serve. Actually, I know I wouldn't do that, too many variables, safety being the biggest....If you can find a couple large crock pots or other vessel you can use I would do that. Pull the pork on Thursday and on Friday put the pork in the crock pots along with sauce (if you're saucing), if not a little chicken stock or apple juice to help keep moist. For the brisket, I would slice and put into FoodSaver bags on Thursday and then put the bags in a crock pot of water for a couple hours just to warm through. When you're ready to serve, remove the brisket from the bags and into a tray, with a little bit of beef broth and cover with foil. </span>


I've never cooked ahead and reheated - especially this amount of meat. Do you still cook to finish temp? Or, stop slightly before as the reheating process will complete the cooking.

This is a huge deal for the office and I can't afford to botch it. I could really use some help on this one.

Thanks. </div></BLOCKQUOTE>
 
Thanks, Larry. Yes, I am using the WSM (forgot to mention, actually 2 of them, so getting the meat done is not going to be an issue.)

I think option 1 is my best bet. Just hope for some steady weather that won't affect the temps too much (i.e. rain and/or windy)

I've got some heavy duty Omaha Steaks foam coolers that will hold the meat for 2-3 hours until we eat.

I'm always looking for that "silver bullet" solution that doesn't exist.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve M.:
Thanks, Larry. Yes, I am using the WSM (forgot to mention, actually 2 of them, so getting the meat done is not going to be an issue.)

I think option 1 is my best bet. Just hope for some steady weather that won't affect the temps too much (i.e. rain and/or windy)


I've got some heavy duty Omaha Steaks foam coolers that will hold the meat for 2-3 hours until we eat.

I'm always looking for that "silver bullet" solution that doesn't exist. </div></BLOCKQUOTE>

Steve, that method will certainly work, timing would be the only concern.......so plan accordingly if you need to have them done, onsight, pulled and sliced by a certain time.

I like the easy guaranteed route of cooking ahead of time and reheating when I can.

Good luck and enjoy, it'll turn out great!!!
 
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