Big Cooking Job Coming up

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Hi all, new to this board...

I have a big smoking job coming up for a high school grads party...I'll be smoking 6 briskets in my Brand X offset smoker. My problem is that I can only squeeze 4 briskets at once. After cooking the first 4 how should I try and keep them while cooking the last 2. I usually wrap in foil after 6 hours until finish time, but for the first 4 should they go in the oven on a low temp until the remaining 2 finish probably 8 hours later??? Or could i put the first 4 wrapped in a cooler where they will stay warmish like...

Thanks for any help...ClemsonCooker
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich Sanford:
Hi all, new to this board...

I have a big smoking job coming up for a high school grads party...I'll be smoking 6 briskets in my Brand X offset smoker. My problem is that I can only squeeze 4 briskets at once. After cooking the first 4 how should I try and keep them while cooking the last 2. I usually wrap in foil after 6 hours until finish time, but for the first 4 should they go in the oven on a low temp until the remaining 2 finish probably 8 hours later??? Or could i put the first 4 wrapped in a cooler where they will stay warmish like...

Thanks for any help...ClemsonCooker </div></BLOCKQUOTE>

I would pull the first 4, let rest for a couple hours. Then cool, slice and reheat when you are planning on serving. If you put them in a warm oven for 8 hours you're going to have mushy brisket and won't be able to slice. I don't think I'd try to hold them that long either in a cooler, with all of the heat from 4 briskets they will continue to cook and you could end up with mush that way as well.

If you can here is how I would do it.

Cook them in advance. Slice, vacuum seal and freeze. The day before you plan on serving put the bags in the fridge to begin to thaw. An hour or so the day of the event place the bags in a pot of cold water and bring to a light boil and turn the heat off and leave covered until you're ready to serve. Empty the bags into serving trays as you need them, versus all at one time. This way you will always have warm moist brisket on hand to serve!
 
I'd be inclined to cool the first 4 on the counter, then fridge them, then reheat for serving. This would depend on your cook/serving plan.

Are you planning on cooking same-day and serving immerdiately thereafter?

Welcome to the board.
 
There was a thread recently about cooking brisket to 165 then remove and let cool, fridge then finish the next daywrapped in foil. You could cook 2 the day before to 165 and then the next day cook your 4 briskets and while they are resting in the cooler finish the 2 that were cooked to 165 the day before.
 
Hi guys, thanks for all of the good info...I will be cooking and serving later that evening...Thanks for the tip on how to not create a mushy brisket...I think I'll cook 2 then cool, fridge, and then reheat for serving, I agree it would be just too long to keep them warm without degrading the meat.. I'll serve the 4 from the second round of cooking first and then the first 2 reheated and served when needed.

Thanks for all of your advice, greatly appreciated...
 
If you cook the first batch to tender, reheat to serving temp (145-150, tops) and not past. Also, if you cook the first batch to tender, rest on the counter, unwrapped, just tented with foil to keep off flying critters, an hour or so, preferably on cake cooling racks for good air circulation, till cooled enough to fridge. Keep them on racks in the fridge till cold, then wrap and return to the fridge.
 
Thanks Kevin, I guess the cooling racks will help to create an even cooling rate on both sides of the meat.. I know I've heard a lot of ideas from folks on how important the 'resting' period is for any meat to allow the juices to redistribute througout the meat to keep an optimum moisture content avoiding 'dry' spots within the meat..I know this all of your good info has simplified my work plan and schedule for that day, can't wait to get started...
 
Juice redistribution occurs within 30 min for most roasts, somewhat more for very large roasts. It is unnecessary to rest longer unless you are looking for residual cooking or are trying to maintain heat (in which case you'd foil). Since you're looking to cool, foiling is not necessary. The extended time on the counter is so the meats cools sufficiently to be placed in the fridge (so you don't overwhelm the fridge).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich Sanford:
Thanks Kevin, I guess the cooling racks will help to create an even cooling rate on both sides of the meat.. I know I've heard a lot of ideas from folks on how important the 'resting' period is for any meat to allow the juices to redistribute througout the meat to keep an optimum moisture content avoiding 'dry' spots within the meat..I know this all of your good info has simplified my work plan and schedule for that day, can't wait to get started... </div></BLOCKQUOTE>

Putting the meat on the cooling rack expedites the cooling process.
 
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