holding brisket?

[Mark Evenson]

I was wondering how long one can safely hold a 14lb brisket wrapped in foil and bath towels and put in a good cooler. I figure at least 4 hrs but if needed can it go more and stay in the safe heat zone. What would you all do if it got to 140, put in low oven or refrigerator or ice and reheat later. Why am I thinking about this?

 

[K Kruger]

130 is actually the top of the Danger Zone.

But it's not as if all **** breaks loose on the pathogen front as soon as it falls below 130 (I'm more concerned about surface temps, not internals, btw). You still have time. The first issue, however, should that happen is serving. 130 is already on the very low side of serving temp.

If I discover during holding that I'll need much more time than planned I cool it, chill, then reheat for serving.

If I have an oven that will hold 150 I'll put it there if it's available.

 

[Mark Evenson]

Thanks, Kevin. I'm hopin that it doesn't become an issue, but first time with a 14 lb er and planning turns out to be the hardest part.

Mark