Smoked-Meat Forums
 

Go Back   Smoked-Meat Forums > 911 Urgent Situations

911 Urgent Situations Emergency Forum , Need Help Fast ? Post Here!!!

Main Menu
Module Jump:
Active Threads
0 Prime Brisket
Last Post: Blinginpse
Posted On: 12-11-2017
Replies: 12
Views: 103
0 8lb. Round Roast To Jerky
Last Post: devo
Posted On: 12-11-2017
Replies: 0
Views: 12
0 My almost clean room processing area. Picture HEAVY
Last Post: Richtee
Posted On: 12-11-2017
Replies: 4
Views: 63
6 Cinnamon Roll Shooters...
Last Post: Slanted88
Posted On: 12-10-2017
Replies: 3
Views: 96
0 Welcome Smitty15/6
Last Post: Mark R
Posted On: 12-10-2017
Replies: 18
Views: 236
More...
Mini Stats
Members 7,457 Entries 1
Members Entries
Threads 42,966 Reviews 1
Threads Reviews
Posts 644,505 Polls 37
Posts Polls
Content 0 Files 2
Content Files
Links 0 Ads 1
Links Ads
More...
Reply
 
Thread Tools Display Modes
  #1  
Old 02-26-2017, 09:04 AM
jgruberman jgruberman is offline
Fire Starter
 
Join Date: Nov 2016
Posts: 42
Rep Power: 2
jgruberman Is Just Starting Out
Default Can I Use an Oven for Resting?

Long story short, my brisket finished 4 hours early and now it's resting. Usually I wrap it in foil and put it in blankets in a cooler. However, I'd like it to stay nice and fresh for the next 4-5 hours if possible... Can I set the oven (lowest it goes is 170), and use that for longer resting? What's the best way to keep this cut warm and ready?

Sent from my SAMSUNG-SM-G935A using Tapatalk
Reply With Quote

  #ADS  
 is online
Smoked-Meat Ads
 
Join Date: 2009
Location: Near You
Age: 2010
Posts: .

  #2  
Old 02-26-2017, 09:21 AM
zombini's Avatar
zombini zombini is offline
Pit Master
 
Join Date: Sep 2012
Location: SE Iowa
Posts: 1,617
Rep Power: 84
zombini Is  A Name Known To All
zombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To All
Default

I have wrapped and coolered for 4 hours with no problem.....still plenty hot
__________________
GMG Daniel Boone
UDS
Weber 22.5" Kettle (blk)
Weber Smokey Joe
Weber Genesis Silver
Smokin Tex
MES 40 with legs Gen 2.5
Maverick ET 732
Brown and lime green ThermaPens
2 orange ThermoPops
A-Maze-N Tube 18"
A-Maze-N Smoker 5"x8"
Vortex
Reply With Quote
  #3  
Old 02-26-2017, 09:22 AM
SMOKE FREAK's Avatar
SMOKE FREAK SMOKE FREAK is offline
Cookin with fire
 
Join Date: May 2009
Location: Central Kansas
Posts: 16,980
Rep Power: 2092
SMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To All
SMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To All
Default

As long as it's wrapped you should be OK but I have kept meat hot in a cooler for 4 hours many times...
__________________
Craig
Reply With Quote
  #4  
Old 02-26-2017, 09:23 AM
jgruberman jgruberman is offline
Fire Starter
 
Join Date: Nov 2016
Posts: 42
Rep Power: 2
jgruberman Is Just Starting Out
Default

Quote:
Originally Posted by zombini View Post
I have wrapped and coolered for 4 hours with no problem.....still plenty hot
Oh good. The worst thing about making food for people is when it's perfect fresh, but then doesn't get eaten until it cools.

At those smokehouses and BBQ joints, how do they keep the cuts warm for prolonged periods? A food warmer?

Sent from my SAMSUNG-SM-G935A using Tapatalk
Reply With Quote
  #5  
Old 02-26-2017, 09:26 AM
zombini's Avatar
zombini zombini is offline
Pit Master
 
Join Date: Sep 2012
Location: SE Iowa
Posts: 1,617
Rep Power: 84
zombini Is  A Name Known To All
zombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To Allzombini Is  A Name Known To All
Default

Not sure about the BBQ joints...I usually wad up newspaper and stuff around my foiled food and pack it it cooler. Even after four hours butts are so hot you can not hardly handle them.
__________________
GMG Daniel Boone
UDS
Weber 22.5" Kettle (blk)
Weber Smokey Joe
Weber Genesis Silver
Smokin Tex
MES 40 with legs Gen 2.5
Maverick ET 732
Brown and lime green ThermaPens
2 orange ThermoPops
A-Maze-N Tube 18"
A-Maze-N Smoker 5"x8"
Vortex
Reply With Quote
  #6  
Old 02-26-2017, 09:31 AM
jgruberman jgruberman is offline
Fire Starter
 
Join Date: Nov 2016
Posts: 42
Rep Power: 2
jgruberman Is Just Starting Out
Default

Quote:
Originally Posted by zombini View Post
Not sure about the BBQ joints...I usually wad up newspaper and stuff around my foiled food and pack it it cooler. Even after four hours butts are so hot you can not hardly handle them.
Oh that makes me feel much more assured. I have a nice thick moving blanket wrapped around it, wrapped in foil, so pretty sure it'll stay okay then. Thanks!

Sent from my SAMSUNG-SM-G935A using Tapatalk
Reply With Quote
  #7  
Old 02-26-2017, 09:34 AM
Richtee's Avatar
Richtee Richtee is online now
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,372
Rep Power: 532
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default

A tip..the “barq” may soften up a bit wrapped/coolered. If you like..have your oven hot...like 400 or so..and slip the brisket in there for 10-15 mins before slicing.
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote
  #8  
Old 02-26-2017, 09:35 AM
Richtee's Avatar
Richtee Richtee is online now
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,372
Rep Power: 532
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default

And make that foil leak tight..you’ll want the juice. Better yet foil pan and cover then cooler if it’ll fit.
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote
  #9  
Old 02-26-2017, 09:47 AM
jgruberman jgruberman is offline
Fire Starter
 
Join Date: Nov 2016
Posts: 42
Rep Power: 2
jgruberman Is Just Starting Out
Default

Quote:
Originally Posted by Richtee View Post
A tip..the “barq” may soften up a bit wrapped/coolered. If you like..have your oven hot...like 400 or so..and slip the brisket in there for 10-15 mins before slicing.
Interesting... What does putting it in the oven do?

Sent from my SAMSUNG-SM-G935A using Tapatalk
Reply With Quote
  #10  
Old 02-26-2017, 09:54 AM
Richtee's Avatar
Richtee Richtee is online now
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,372
Rep Power: 532
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default

Quote:
Originally Posted by jgruberman View Post
Interesting... What does putting it in the oven do?
Firm back up the “barq” - the top layer of crispy/char..very desirable. You really don’t want it to “smear” off.
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote
  #11  
Old 02-26-2017, 09:58 AM
barkonbutts's Avatar
barkonbutts barkonbutts is online now
Lake & BBQ Baby!!
 
Join Date: Nov 2011
Location: Behind the YS640 in Dayton
Posts: 14,322
Rep Power: 1182
barkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To All
barkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To Allbarkonbutts Is  A Name Known To All
Default

I find resting for 4 hours is very desirable if you ask me!! I think some of my best briskets have sat in their own juices for 3 plus hours... that brisket will still be too hot to handle if cooler is tight!! good eats ahead!! I am sure your guest will love it!!
__________________
Brian

Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899

Reply With Quote
  #12  
Old 02-26-2017, 10:00 AM
jgruberman jgruberman is offline
Fire Starter
 
Join Date: Nov 2016
Posts: 42
Rep Power: 2
jgruberman Is Just Starting Out
Default

Quote:
Originally Posted by barkonbutts View Post
I find resting for 4 hours is very desirable if you ask me!! I think some of my best briskets have sat in their own juices for 3 plus hours... that brisket will still be too hot to handle if cooler is tight!! good eats ahead!! I am sure your guest will love it!!
Thank you... My first one was under done because I was on time constraints. However I didn't want that to happen again so I got this one done way early and the probe slid right into the meat like butter... Looking very much forward to this one...

Sent from my SAMSUNG-SM-G935A using Tapatalk
Reply With Quote
  #13  
Old 02-26-2017, 10:01 AM
jgruberman jgruberman is offline
Fire Starter
 
Join Date: Nov 2016
Posts: 42
Rep Power: 2
jgruberman Is Just Starting Out
Default

Quote:
Originally Posted by Richtee View Post
Firm back up the “barq” - the top layer of crispy/char..very desirable. You really don’t want it to “smear” off.
Very handy tip, I'll have to to give it a try today... Thanks!

Sent from my SAMSUNG-SM-G935A using Tapatalk
Reply With Quote
  #14  
Old 02-26-2017, 10:11 AM
SMOKE FREAK's Avatar
SMOKE FREAK SMOKE FREAK is offline
Cookin with fire
 
Join Date: May 2009
Location: Central Kansas
Posts: 16,980
Rep Power: 2092
SMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To All
SMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To AllSMOKE FREAK Is  A Name Known To All
Default

And be sure to slice against the grain or even a perfect brisket will seem tough...
__________________
Craig
Reply With Quote
  #15  
Old 02-26-2017, 10:16 AM
jgruberman jgruberman is offline
Fire Starter
 
Join Date: Nov 2016
Posts: 42
Rep Power: 2
jgruberman Is Just Starting Out
Default

Quote:
Originally Posted by SMOKE FREAK View Post
And be sure to slice against the grain or even a perfect brisket will seem tough...
My toothpick is still intact against the grain :)

Sent from my SAMSUNG-SM-G935A using Tapatalk
Reply With Quote
  #16  
Old 02-26-2017, 10:29 AM
jwbtulsa's Avatar
jwbtulsa jwbtulsa is offline
Pit Master
 
Join Date: Jan 2013
Location: Tulsa, OK
Posts: 2,664
Rep Power: 166
jwbtulsa Is  A Name Known To Alljwbtulsa Is  A Name Known To Alljwbtulsa Is  A Name Known To Alljwbtulsa Is  A Name Known To All
jwbtulsa Is  A Name Known To Alljwbtulsa Is  A Name Known To All
Default

All good advice. And you are welcome to use my slogan when I smoke meat, " if you don't like it then fuck off and go eat somewhere else". Just sayin'....
__________________


Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...
Reply With Quote
  #17  
Old 02-26-2017, 10:39 AM
Richtee's Avatar
Richtee Richtee is online now
The Mad Hunky!
 
Join Date: Jan 2009
Location: Oakland County, MI
Posts: 43,372
Rep Power: 532
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Richtee Is  A Name Known To AllRichtee Is  A Name Known To AllRichtee Is  A Name Known To All
Default

Quote:
Originally Posted by jwbtulsa View Post
All good advice. And you are welcome to use my slogan when I smoke meat, " if you don't like it then fuck off and go eat somewhere else". Just sayin'....
Hmm... I thought that was MY slogan
__________________
In God I trust- All others pay cash...
Check out the Mad Hunky and products at www.madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted Smokevault burning watts
Reply With Quote
  #18  
Old 02-26-2017, 10:48 AM
HawgHeaven's Avatar
HawgHeaven HawgHeaven is offline
<--- Me Li'l Sous Chef
 
Join Date: Feb 2009
Location: DelaWhere?
Posts: 23,494
Rep Power: 1217
HawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To All
HawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To All
Default

Quote:
Originally Posted by Richtee View Post
Hmm... I thought that was MY slogan
Mine too...
__________________
It don't get no better than this...




~ P4 ~

There are good ships and wood ships,
The ships that sail the sea,
But the best ships are friendships,
And may they always be.




http://www.hhsbbq.com
Reply With Quote
  #19  
Old 02-26-2017, 07:28 PM
crusty ol salt's Avatar
crusty ol salt crusty ol salt is offline
Pit Master
 
Join Date: Feb 2009
Location: Poquoson va
Posts: 6,912
Rep Power: 146
crusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To All
crusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To Allcrusty ol salt Is  A Name Known To All
Default

Quote:
Originally Posted by Richtee View Post
Firm back up the “barq” - the top layer of crispy/char..very desirable. You really don’t want it to “smear” off.
Hmmm, you know i like my "Barq" firm and tight
__________________
Island of Misfit Smokers Member #94

weber smokie joe
18.5" weber prefomer
22.5" weber kettle
ECB
Chargriller SnP well modified
one ugly ass drum smoker
New Braunfels Bandera in dry dock for a service life extension overhaul

and

saving for a trailer mounted 60" reverse flow for my christmas present
Reply With Quote
Reply

Lower Navigation
Go Back   Smoked-Meat Forums > 911 Urgent Situations


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On



All times are GMT -5. The time now is 09:10 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Adsense Management by Losha
2009 - 2017