keep warm in oven??

Discussion in 'Beef' started by cromag, Apr 30, 2010.

  1. cromag

    cromag Smoking Fanatic

    I have a bad feeling my brisket and butts are going to hit the towel/cooler stage real early and one butt is already 12 degrees hotter than the other butt and brisket.. I have once kept a butt wrapped in the cooler for about 4 hrs and it was still steaming hot and juicy but I'm afraid one of my butts will get done real early!! After the towel/cooler for a few hrs will it dry out if I turned my oven on a low setting say 150 and put the meat in there still foiled until the rest gets done?
     
  2. indyadmin1974

    indyadmin1974 Smoking Fanatic

    It won't dry out if you keep it foiled up.

    I've left meat in coolers wrapped in foil and toweled for up to 12 hours.

    That being said, I wouldn't recommend it. I monitored my cooler temp to make sure it stayed hot (stayed right around 180-190 the whole time) but I still wouldn't recommend it.

    The oven is much more predictable. Just make sure it's wrapped good. I always put everything in a foil pan in case the foil leaks.

    You'll be just fine though.
     
  3. cromag

    cromag Smoking Fanatic

    what oven temp should I use to keep bacteria low and not continue to cook the meat?
     
  4. indyadmin1974

    indyadmin1974 Smoking Fanatic

    As long as the meat doesn't get below 140° you technically should be good, but I would set the oven anywhere between 170-200°.
     
  5. Any reason not to just leave it in the smoker the whole time at that low temp? I have an electric so maybe it is easier to keep a consistent low heat. That is actually my plan for a brisket this weekend but I've never tried it so we'll see what happens.
     
  6. cromag

    cromag Smoking Fanatic

    wow did I guess the cook time wrong on this one.. [​IMG]

    The brisket and butts are both double wrapped in foil and are in a mink blanket holding. I can't find my large cooler so I wrapped them like 5 times each with that thick blanket. I guess I have no choice but to hold them in the oven at 190 until we eat this afternoon. The brisket was 13 lbs before I trimmed it and the butts were both 10 lbs each, I put them all on at 1:00am so it had taken 11 hours at 225-240 to reach 205 wrapped. Guess I learned a VALUABLE lesson on this smoke. I hope the brisket is yummy since it is my first time smoking one and my first time smoking multi meats. Pics to come tonight after I slice/pull them.
     
  7. indyadmin1974

    indyadmin1974 Smoking Fanatic

    That's what it's all about...learning lessons...trust me being done early is much better than late.

    Can't wait to see some pics!
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Turn the oven down to 150 - 160 or they will continue to cook.
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    +1. ^^^^^ What he said.
     
  10. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yup... I usually set my oven to 150°-160°. That is the same temp we used to use in food warming/holding cabinets at the catering outfit I used to moonlight with.
     

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