Hello,
We operate a BBQ concession trailer. In a perfect world we would always have just enough and sell out right at closing time but we all know that won't ever happen. I cook around 60# of brisket each day we run and usually come out pretty good. I was wanting to check and see how everyone is dealing with leftovers. I try and have 2/3 of the brisket done and sliced by 10:30 to serve the lunch crowd and the rest I will do around 3-4:00 pm for evening.
I use a FEC 100 to and usually packers cut brisket. Typical day would be put the meat on around 10 AM, smoke the brisket until the flat side is up to at least 170 (around 12-15 hours on packers cut) and then either foil them or throw about 4 of them in a stainless pan with a liner to wrap them up and put them in a holding oven at 210 F until morning. Then turn it back down to 150 until ready to slice.
This I've found works great but now what to do with the leftovers. If we run until 8 PM and then I throw it in the fridge overnight by the time it cools down, it hasn't been in there very long and it's time to start warming it up again. How long is to long in the holding oven?? Is it possible to leave it in there for like 30 hours and serve it first the next day or should you always plan on refrigerating at night? Have never tried leaving them in that long.
Usually only talking about like 5 pounds of meat leftover anyway, but the other day we had a bad storm and a catering event for about 120 people got pushed back by a day. We refrigerated and warmed it back up and it was ok but not as good as it would have been the day before.
Any input would be appreciated.
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