Greetings from a transplanted Texan

Discussion in 'Roll Call' started by pappagut, Aug 3, 2011.

  1. Hello all,

    I have recently moved from Texas to Washington. Bit of a culture shock and the highs are only in the 80's so I still get cold ;).

    I use a side box smoker from Texas Smokers in Uvalde, TX for most of my big meats. I am not a pro, but I have lots of fun trying!

    Word has gotten out at work that I do brisket and that it takes me 15-20 hours to cook one. They have asked me to do 2x15lbs ones for an upcoming lunch event. I am hoping to finish them up the night before (or early morning of). My question is, how long can you safely wrap them in foil and towels and store in an igloo before serving? How long will the temp hold like this or is there a better idea?


  2. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  3. venture

    venture Smoking Guru OTBS Member

    Welcome aboard Pappagut.  You can hold those for several hours if foiled, wrapped in towels, and placed in the cooler.

    If you are pushing the window, put your temp probe in after foiling and before wrapping in towels. Then run the probe wire out before closing the cooler.  That way you will know if you are still in the safe zone during the rest period.

    Good luck and good smoking.
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    You can keep stuff warm for a long time foiled and wrapped in a cooler..


    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the WIKIs.

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    Have a great day!!!

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  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]     Glad to have you with us!
  6. africanmeat

    africanmeat Master of the Pit OTBS Member


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