If I remember correctly, those that came long before us smoked meats to preserve them for later use without the need refrigeration. I seriously doubt our great grand fathers ever worried about smoked pork or beef getting below 135 degrees. My dad was raised on cotton farms in south Tx. without refrigerators and lived to be 82 years old. I've went a solid day with briskets wrapped in towels and foil, and they were still very warm when I sliced them.
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Originally posted by dpg481 View PostIf I remember correctly, those that came long before us smoked meats to preserve them for later use without the need refrigeration. I seriously doubt our great grand fathers ever worried about smoked pork or beef getting below 135 degrees. My dad was raised on cotton farms in south Tx. without refrigerators and lived to be 82 years old. I've went a solid day with briskets wrapped in towels and foil, and they were still very warm when I sliced them.
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Originally posted by TxBowHntr View PostI have struggled with this same problem and here is what I have found:
1. If you take the brisket to 200-205, and then place it immediately in a cooler, it will steam and way overcook/turn mushy. degrees.
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Originally posted by TxBowHntr View PostI have struggled with this same problem and here is what I have found:
1. If you take the brisket to 200-205, and then place it immediately in a cooler, it will steam and way overcook/turn mushy. You need to rest the brisket outside of the cooler, on the counter until it gets down to at least 165 +/- a few degrees.
2. If you rest the brisket down to 165ish, and then place in a yeti style cooler, you will have approximately 8-10 hours before it starts to drop in the dangerous temps (below 135)
3. Most barbecue joints have warmers set at 140 and that is how they rest them for 24 hours. Because it will never get below 140. I have attempted this in my oven with great results, though, never for 24 hours.
Here is what I do, note I have not tried 24 hours, but I have done 15-17 hours before.
My Brisket Technique
- Smoke the brisket totally uncovered until 200-205
- Wrap in foil and let sit out until cooled to 165. Yes, wrapping in foil softens the bark some but if you smoke it completely uncovered, the bark is usually fairly hard and could use some softening.
- Have oven preheated to 165 (if my oven would go lower, I would set it to 140
- Place foil wrapped brisket in oven and let ride until eating time.
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Originally posted by dpg481 View PostIf I remember correctly, those that came long before us smoked meats to preserve them for later use without the need refrigeration. I seriously doubt our great grand fathers ever worried about smoked pork or beef getting below 135 degrees. My dad was raised on cotton farms in south Tx. without refrigerators and lived to be 82 years old. I've went a solid day with briskets wrapped in towels and foil, and they were still very warm when I sliced them.
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Originally posted by Gumbo Man View PostAs long as it doesn’t drop below 135 for more than 4 hours. Health Code for safe hot holding temps. Beyond that bacteria can actually start growing.
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