Brisket

yourmom

Newbie

Original poster

May 29, 2015

15

10

Great white north

• Apr 9, 2016

• #1

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!!!

 

mauser

Fire Starter

Apr 4, 2016

30

14

New Mexico Mountains - way up there where the air

• Apr 9, 2016

• #2

a-f-o

 

Last edited: Apr 12, 2016

yourmom

Newbie

Original poster

Thread starter

May 29, 2015

15

10

Great white north

• Apr 9, 2016

• #3

Good read. Thanks.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Apr 10, 2016

• #4

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

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Apr 10, 2016

• #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