hello all,
So I’m doing a couple briskets and a pork shoulder tomorrow and plan on serving it for lunch on Sunday. Whenever I smoke, we eat right away after resting the meat but this time will be different. Thought about holding it in the oven after the cooler for a little bit but my oven only goes down to 170. Is that too high of a temp to hold the meat? I’m planning on the smoke to be over by 10pm Saturday night (in a perfect world) and serving at noon Sunday. Cooler for 8 hrs, oven for 3/4hrs, back to cooler for 2/3 hrs? Any suggestions?
Thanks everyone
Jason
Side note - I plan on wrapping the briskets in peach butcher paper at the stall. Remove butcher paper after the flat probes without any resistance (probably around 200/205) and wrap in Saran Wrap, foil, and towel before placing in cooler. The pork shoulder will not get wrapped until it goes in the cooler (same method as brisket).
So I’m doing a couple briskets and a pork shoulder tomorrow and plan on serving it for lunch on Sunday. Whenever I smoke, we eat right away after resting the meat but this time will be different. Thought about holding it in the oven after the cooler for a little bit but my oven only goes down to 170. Is that too high of a temp to hold the meat? I’m planning on the smoke to be over by 10pm Saturday night (in a perfect world) and serving at noon Sunday. Cooler for 8 hrs, oven for 3/4hrs, back to cooler for 2/3 hrs? Any suggestions?
Thanks everyone
Jason
Side note - I plan on wrapping the briskets in peach butcher paper at the stall. Remove butcher paper after the flat probes without any resistance (probably around 200/205) and wrap in Saran Wrap, foil, and towel before placing in cooler. The pork shoulder will not get wrapped until it goes in the cooler (same method as brisket).