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Brisket Question

post #1 of 11
Thread Starter 
I need to do a HS graduation party in 3 weeks. I plan on doing 4 - 6 butts and 2 - 3 briskets. It's my son's party so I don't really want to stay up all night.

Can I put the brisket, with rub, into my oven for the 1st 6 hours a day ahead then put them into the Lang 60 the next day with the butts? My feeling is that the first hours of cooking are the most important so this may not work out so well.

I don't have much time to experiment so any direction would be helpful. I'm not used to cutting corners but someone must have tried this.

Thanks for the help.
post #2 of 11
Not sure but wouldn't it be better to start them on the lang and finsh the in the oven later?

I am very curious. Sorry, I know it was no help.
post #3 of 11
I would put them in the smoker first, then finish them in the oven all the way, save all the foil drippings and skim the fat off. Put the cooked briskets in the fridge.

Day of party put the briskets in a foil pan with the de-fatted juices, cover tightly and reheat slowly - 200° oven or smoker.
post #4 of 11

smoke first

Allways smoke first! then if you have to finish in the oven you can.
post #5 of 11
what they all said. If you start them in the conventional oven you may as well finish in there as well.................
post #6 of 11
Thread Starter 

Start in the Smoker

So, can I start in the Lang a day ahead, for 6 hours, refrigerate, and finish the next day with the butts for the last 4+2? It sounds like the opinion if I must smoke first.

I'm trying to avoid the 12 hour all nighter. A party with the guys ok, but my kids graduation not so ok. We're eating at 4:00.

post #7 of 11
Dealing with times and not temps is not a good thing to do. Different pieces of meat will not cook the same you can take 2-10 lb butts put them in the smoker at the same time and they may finish at very different times. Thats why we cook to temp you can repeat your results much easier and know the product your serving is completely cooked. Personally I would cook the butts and briskets a couple days ahead of time then reheat the day of the event either in the smoker or in the oven. I would do beans, ABT's, moink balls, or whatever fairly quick smokes the day of
post #8 of 11
Thread Starter 


That makes a lot of sense. Takes to whole weather question out also. A lot less pressure to table at a planned time.

Thank youbiggrin.gif
post #9 of 11
Yep, gotta listen to Piney on this one...thats why he is a SM
(Super Man?)Funny how nobody else has seen the conection?!?!?
Don't think for a min that "oh 10 hours will be plenty of time!"
That meat will make you look like a fool for sure! Smoke it ahead and reheat.
Good luck!
post #10 of 11
Thread Starter 


I've got the Maverick 73 meat thermometer but I should probably get another unit. 1 for each type of meat. I like the look of the Oregon Scientific units
post #11 of 11
I agree with everyone else -- smoke it first then refrigerate it and reheat it if necessary. Optionally, you can do a "hot and fast" smoke with a brisket: smoke it at 250* for 3 hours then foil it for about 2 hours or so until it reaches about 195* for slicing or 205* for pulling. Doing it this way, you can get away with 6-7 hours total time including resting.
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