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What is the best way to hold smoked/barbecued meats without drying them out?

post #1 of 3
Thread Starter 

What is the best way to hold American-style smoked/barbecued meats without drying them out?

 

Brisket, ribs, pulled pork, etc.

post #2 of 3

@createasaurus check out

http://www.alto-shaam.com/

and or

http://www.restaurantequipment.com/holdingcabinets.html

 

sure you will find something to fit your needs. In smaller establishments or homes you can use a steam table or a foiled high sided pan fitted with a rack and some au jus, broth in an oven on low/warm so as not to continue to cook.

 

We use a beer, fruit juice and water mix depending on the meat preparation. Eg, will use apple juice or cider and light beer for our smoked pork belly and, or ribs as we smoke over apple, use dr pepper and light beer for our brisket, and chicken broth and light beer for smoked or BBQ chicken.

 

 

Merry Christmas and Cheers!

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #3 of 3

Don't start carving/pulling into them till you're serving. Most BBQ places I know intentionally don't make enough for the volume they're doing. That way it's always moving and when they're out of something, that's it for the day better luck next time. Dried out BBQ is a guaranteed way to make people never come back.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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