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Brisket

post #1 of 5
Thread Starter 
Hey guys. I'm considering splitting my cook time for a 8 lb brisket over two days. I was thinking 4-5 hours on smoke today and another 4-5 hours in the morning after refrigerating overnight. Anyone have any luck or experience with this method? I know it's not ideal but im stuck w scheduling conflicts.

Thanks!!!
post #2 of 5
a-f-o
Edited by Mauser - 4/12/16 at 8:19pm
post #3 of 5
Thread Starter 
Good read. Thanks.
post #4 of 5

I think you may be putting yourself at risk. If you only smoke it for 4 or 5 hours you would need to get it thru the danger zone before cooling it down in the fridge. I'm not real sure about this so I would like Chef Jimmy J answer your question. I hope he will be along shortly.

 

Al

post #5 of 5

This technique is not unlike smoking a Roast Beef and then reheating left overs. While this is fine for intact meat, with Injected Meat a minimum IT of 160°F will limit the risk of live internal bacteria being able to multiply from going thru the Danger Zone multiple times...JJ

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