Transporting a brisket

[ellaspappy]

I will need to transport a brisket after smoking about 5 hours away. Will it be safe to foil it and wrap in towels in a cooler for that time.
When I get there can I put it in an oven for say 20 minutes or so to stiffen the bark up.
I am concerned with 2 things.
1. Will the meet still be safe to eat?
2. Will the quality still be there?

Appreciate any comments.
Thanks


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[barkonbutts]

Yes, no problem if you wrap and put in a warm cooler!! and pack with warm towels. It will still be HOT after that time I have found!!

Bark will be okay after the wrap if you ask me, I would just cut and be happy, but if you wanted to put in oven that would be fine too.

Good luck and take a few pics for us!

[HawgHeaven]

My routine is cook it ahead of time, slice and vacuum seal it. Refrigerate or freeze, then reheat by putting the bags in simmering water at your destination.

[scubadoo97]

BoB's advice on the warm cooler with towels is spot on. I've found the brisket better after resting in a cooler all wrapped up. The rest is a good thing

HH's advice is also good to keep the stress level down when you arrive


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[jwbtulsa]

Yes-ish.,

Wrap it immediately after coming off the smoker. Directly into a cooler to keep those temps. Pack that cooler full of old towels to fill that dead space. Don't open it until you get there. If you feel the need to reheat then don't unwrap it. Warm it up as needed . Should be fine.

[BBQ Engineer]

to Smoked-Meat. Glad you could join us.

Cooler will be fine...although it would be a neat trick to have the brisket done at the exact time that you need to jump in the car for a 5 hour drive.

I'll share this story from a comp I did...I always cooked multiples of everything and then chose from the best of the lot to turn in...One time I had a magic brisket...turn in time was 1:30 and I'll be darned if that one brisket wasn't done at 8:00 AM. I just shook my head and said what do you do? Mrs. Engineer proclaimed that I had pre-mature brisket! I boiled some water and dumped that into my cooler to warm it up...wrapped that brisket up, dumped the hot water out of the pre-warmed cooler and stuffed that brisket into the cooler wrapped up in towels. I'm not kidding that steam came off of it when I pulled it out to slice it up for turn in.

Quality should be fine, and safe to eat as well. Temp check it when you get there to see if it needs a gentle reheat...above 140° is your requirement.

[erain]

Walking dude, Smokebuzz, and I did an over nighter at a gathering back in the day, but we did a brisket, cupla butts, and something else which I can't remember what but finished up about 9 am, we were not serving until 4 pm so wrapped in foil and towels and then made sure coolers were filled with towels. I remember before serving I was pulling the pork and it was so hot it was still so hot it was hard on the hands. Good thing Dude had his bear paws with. A thermo can be your best friend.