Free Smoking Meat by Jeff Phillips Page A

food. Quantity also depends on how the food is being served. If hot wings are the only thing on offer, I can eat at least a dozen, if not two dozen before I land the plane and call it a night. But if the wings are served with bread, baked beans, potato salad, and possibly other sides, then I might eat half a dozen at the most.
    Bottom line: the better you know the demographics of your get-together, the better you can plan. Estimate the number of men, women, and children at the very least. Any more details will just help you further.
    For a main entrée, I generally plan on about 1½ pounds for men and teen boys; 1 pound for women, teen girls, and seniors; and ½ pound for children. This formula works out for me in almost every case, with a little left over—but it is based on averages and does not work if you’re serving the meal buffet-style. For buffets, adjust the amounts upward, because people tend to pile up their plates. When serving meat as an appetizer, I cut the total amount by about half.
    I have a phobia about running out of food, so I tend to overcompensate. It’s nothing for me to throw on an extra brisket just to make myself feel better. Most of the time, though, I find that the math works and that I should plan the meal using the facts.
    Keeping Smoked Meat Warm
    Dinner is at eight p.m. and it’s only five-thirty. You notice that the brisket is already creeping up on 195° F , and since the dinner guests will not be arriving for another two hours, what in the world can you do to keep the meat warm without drying it out or cooking it further? There is a simple solution, and it involves heavy-duty foil, towels, and an empty ice chest.
    Wrap the meat in a double layer of heavy-duty foil, making sure the shiny side faces in. Air gets trapped between the layers and creates an insulating effect. The heat also reflects off of the shiny foil on the inside of the package, thereby staying inside with the meat instead of leaking out.
    Place the package in a deep pan just in case there are any leaks. Wrap the package and pan in a thick towel and place it in an empty ice chest lined with another heavy towel folded in half. Fill the remaining space above the pan of meat with more towels, pillows, or a small blanket if necessary.
    The meat will stay above 140° F for up to four hours in this state, and will be juicier and more tender when you take it out than when you put it in. I have been known to do this on purpose for that very reason.
    Transporting and Reheating Techniques
    I receive many e-mails, especially around the holidays, from folks asking me how to cook a turkey or other meat at home and then transport it to Grandma’s house. I will tell you right up front that the best way to eat smoked meat is right out of the smoker (or within four hours if kept warm using the method described above). It tends to lose that certain something when it is reheated. But sometimes reheating is necessary, so here are my recommendations for making the best of a not-so-ideal situation.
    Vacuum pack
    The best method for preparing smoked meat for reheating later is to slice, chop, or pull the meat, then pack it into 1- to 2-pound vacuum packs. I am a big fan of vacuum packing at home. The equipment on the market these days is easy to use and fairly affordable.
    To reheat the vacuum-packaged meat, bring a pot of water to boiling, then turn off the heat. Drop the packages in the hot water for 12 to 18 minutes to reheat to a perfect eating temperature.
    Slow cooker
    The second method requires a slow cooker. First, slice or pull the meat immediately after it has finished smoking and has rested for the prescribed time; save the meat’s drippings as
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for the reheating process. Place the meat in the removable part of the slow cooker and cover it with foil or plastic wrap before putting the lid on. This container can be placed in the refrigerator for up to three days.
    To reheat, remove the foil or plastic wrap from the meat and