Brisket

[bishgeo]

Any body ever half smoked a brisket put it in fridge and finished next day to cut down cook time.

 

[daveomak]

Bish, afternoon....     It's been said, "Never partially cook any meat, refer, and finish cooking at a different time"...

The reason....   Bacteria starts to grow during the first cook....  continues to grow during the cool down....    Starts to grow again during the reheat and finish cook cycle...  The bacteria could have multiplied 100,000 or 5,000,000,000 times during those heating cycles...  depends on moisture, and temperature and what ever else makes the specific food pathogen happy.....    That is the reason for the 4 hour rule....    Start the cook and get to above the kill temperature for food borne pathogens to complete the cooking cycle.....

 

[bishgeo]

I figured never hurts to ask. [emoji]128077[/emoji]

 

[daveomak]

.....

.....    Good question... Glad you asked...   Put it on tonight....  when it gets to 160 ish in the morning...  wrap and let it finish cooking...   I have heard, butcher paper works really good for the wrap...   Foil works too....  

 

[bishgeo]

Yep up building a fire at 4 am as usual. Damn smoker still warm from today but I don't want to cook now or stay up all night. [emoji]128514[/emoji][emoji]128545[/emoji]

 

[c45br]

Partially cooking anything, and later finishing is never good. Even when you par-boil something, it's finished with another method. The exception is blanching before immediately freezing.