FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


What do you think

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
texoak51
BBQ Fan


Joined: 20 Jul 2011
Posts: 154

PostPosted: Thu Dec 13 12 10:25 pm    Post subject: What do you think Reply with quote

Plan on going to a family get together in Willis texas right before Christmas. I live in Owasso, Ok. and will be driving down the day before. Problem is ,I have been asked to smoke a brisket. There will be no smoker available where I,m going nor will there be enough time to smoke the day of the reunion. I plan to smoke it at home until it reaches 175 degrees then refrigerate. This will occur on Thursday for travel on Friday. Plan to complete cook by finishing in an electric roaster early on Saturday for noon get together. I believe this will allow for a more freshly cooked flavor than cooking all the way and simply rewarming. What do you think. Am I correct or totally wrong? Thanks
Back to top
View user's profile Send private message
Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5067
Location: Fredonia Wi

PostPosted: Thu Dec 13 12 11:59 pm    Post subject: Reply with quote

I would personally take it all the way to probe tender, wrap in foil, cool - slice and put in roaster tightly together like it wasnt sliced - with all the juices from the foil over the top [ it will slice real nice and perty cold ] will heat up in 2 hours or so at 250° and usually keep its smoke ring and nice looking interior if put back together tightly!
_________________
Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM
Back to top
View user's profile Send private message Visit poster's website
texoak51
BBQ Fan


Joined: 20 Jul 2011
Posts: 154

PostPosted: Fri Dec 14 12 12:56 am    Post subject: Reply with quote

Thanks Tony. I considered doing that way but was concerned about being overcooked during the warm up . I have rewarmed a few slices many times for 1/2 hour or so but never for the amount of time needed to warm an entire 16 # brisket. I take it you feel overcooking would not happen during warmup? Thanks
Back to top
View user's profile Send private message
GF
BBQ Super Pro


Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Fri Dec 14 12 9:39 am    Post subject: Reply with quote

texoak51, I would also cook all the way, quick cool in a ice bath and re-heat the day your gonna eat.

I've done it several times that way, comes out pretty good.

Not as good as fresh off the cooker, but sometimes you gotta try and make the best of things. Very Happy
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Dec 14 12 10:09 am    Post subject: Reply with quote

GF wrote:
texoak51, I would also cook all the way, quick cool in a ice bath and re-heat the day your gonna eat.

I've done it several times that way, comes out pretty good.

Not as good as fresh off the cooker, but sometimes you gotta try and make the best of things. Very Happy

+ Save the LOVE juice from the foiling or pan.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
texoak51
BBQ Fan


Joined: 20 Jul 2011
Posts: 154

PostPosted: Fri Dec 14 12 9:12 pm    Post subject: Reply with quote

GF wrote:
texoak51, I would also cook all the way, quick cool in a ice bath and re-heat the day your gonna eat.

I've done it several times that way, comes out pretty good.

Not as good as fresh off the cooker, but sometimes you gotta try and make the best of things. Very Happy
Seems the concensus is cook all the way but just for curiousity why quick cool with ice ? Thanks
Back to top
View user's profile Send private message
k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Fri Dec 14 12 9:17 pm    Post subject: Reply with quote

texoak51 wrote:
GF wrote:
texoak51, I would also cook all the way, quick cool in a ice bath and re-heat the day your gonna eat.

I've done it several times that way, comes out pretty good.

Not as good as fresh off the cooker, but sometimes you gotta try and make the best of things. Very Happy
Seems the concensus is cook all the way but just for curiousity why quick cool with ice ? Thanks

To get the brisket in the safe zone faster so it can be refrigerated. If you let the brisket sit out it will take some time to reach a reasonable temp to refrigerate. If you place it in the fridge hot your other perishables in the fridge raise in temp.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker
Back to top
View user's profile Send private message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Fri Dec 14 12 9:55 pm    Post subject: Reply with quote

Just don't put it directly into the ice water. Shocked

In a couple large gallon ziplock bags works good.
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
bucket
BBQ Fan


Joined: 31 Aug 2006
Posts: 272

PostPosted: Fri Dec 14 12 11:41 pm    Post subject: Reply with quote

I've done the ice bath thing a few times (never with a brisket though), and was surprised how well it turned out after reheating.
Back to top
View user's profile Send private message
Dockman



Joined: 07 Nov 2012
Posts: 21

PostPosted: Sat Dec 15 12 9:26 am    Post subject: Reply with quote

"Ice bath" learned something new today! That is why I joined the forum.
Back to top
View user's profile Send private message
nichocha33



Joined: 29 Apr 2011
Posts: 24
Location: Conroe, TX

PostPosted: Sat Dec 15 12 6:57 pm    Post subject: Reply with quote

I have a UDS you can use, just north of Willis in Conroe. Sent ya a PM.

Chad
_________________
Grill on Grill action!
Back to top
View user's profile Send private message
texoak51
BBQ Fan


Joined: 20 Jul 2011
Posts: 154

PostPosted: Sun Dec 16 12 2:07 am    Post subject: Reply with quote

nichocha33 wrote:
I have a UDS you can use, just north of Willis in Conroe. Sent ya a PM.

Chad
Thanks a mil Chad, but I,ll just cook before I leave and rewarm as I don,t want to drive all day to get there then stay up all night smoking, then be up all day of the reunion. This old boy needs his sleep. Much appreciated tho.
Back to top
View user's profile Send private message
erniesshop
BBQ Super Pro


Joined: 11 Jan 2009
Posts: 2104
Location: Grants New Mexico

PostPosted: Sun Dec 16 12 7:53 am    Post subject: Reply with quote

If it dries out.....Add some Beef Broth while warming it.
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group