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First post and question (turkey breast and Prime Rib for xmas)

Hello All, greetings from south of the border. I’m a proud owner of a x-large and small BGE. I got them in Octuber but Ive been lurking the forum for much longer. I thank you all for all your great advise and stories! I’m enjoying every cook, the great ones and the bad ones. So far: Steaks, Ribs, Pizza, and Chicken. Hopefully this vacation I’ll have the time to do a brisquet and a pork butt. Of course, must of the times a nice cigar for dessert!

 

So here is my question: For Christmas I’m planning on cooking a Boneless Turkey Breast and a Prime Rib, indirect, around 350 f.  The problem is that I have to finish cooking around 7 pm and we will have dinner at least 3 to 4 hours later at my Mother’s house.

 

How do you recommend to re-heat? Should I pull out both the turkey and the Prime Rib maybe 20 degrees before the desired temps (160 and 130) and finish them while re heating? 

 

All comments are more than welcome.

 

Thanks

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Comments

  • nolaeggheadnolaegghead Posts: 13,666
    I'd cook them till they're done, then FTC (foil, towel, cooler).  Once you get to mom's house, crank the oven to 170 (or higher if you're in a hurry) and put them in to warm them up a bit more.  You can leave them in the foil until ready to carve.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • dgvdgv Posts: 32
    Thanks Sir...!

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