Max hold time Brisket/ribs

[Don Flanigan]

Hi all,

Im planning on a Brisket (packer) and Rib cook (not sure bb or spares yet). Anywho, I want to have it done aerly in the day to enjoy the lake and then have it for dinner. Whats the max I should/can hold for in cooler??

Or should I cook a day ahead and re-heat??

Thanks

 

[Chuck_B]

A lot of people have posted different times but I haven't gone longer than 4hrs. If you have a food saver, do it the day before and re-heat.

 

[Dave Russell]

This is how I do it: Start off with a decently insulated cooler, like mine, a Coleman cooler that's supposed to hold ice for three days.

Preheat the cooler with hot water, put in two or three plastic bottles also filled with hot water, and add the meat hot right off the smoker after double-wrapping in foil. Then fill in the empty spaces with crumpled up newspaper. I recently did this to keep about a 13 lb. brisket and two nine or so pound butts hot all day, or safely above 140*.

If not too much of an inconvenience before supper, you can sauce the ribs directly on the grill in a jiffy, and put the brisket under the oven broiler a bit to firm up the bark some before slicing.