Can I partially presmoke/precook brisket and finish the next day?

Discussion in 'Meat Selection and Processing' started by huge29, Jul 2, 2013.

  1. huge29

    huge29 Newbie

    I have a family reunion here later this month and I had hoped to use the smoker. I have done brisket my last three smokes and each one has been better than the last and even the first was great. We have a group of about 80, about 60% being kids who can just have hot dogs. All I have is a UDS and I dont think I can cook enough for that many in one day. I have read that the smoke essence is done in about 2-3 hour usually to where it has sealed in and any wood after that point does not do any good; not sure if this is accurate, but it got me thinking. Could I presmoke these the day before we go up the mountain to elevation of about 9,500' where a UDS can struggle it seems? Cool it back down put it in the coolers and finish it off in an oven onsite until appropriate temp is achieved? Just a thought, if this is no good are there are any other ways of accomplishing this or do I just need another smoker? Thanks for any input guys!
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Your best bet is to cook it all the way to 190° internal temp, rest it for 1 hr. and then pop it into the fridge overnight. Then put it in a foil pan in your oven with a can of low sodium beef broth and set the oven to 250°. Give it 3 or 4 hrs to re-heat, then slice it and put the slices back in the broth in the foil pan to serve.

    Cooking it part way is a really good way to run the risk of making people sick. It is best to fully cook and then re-heat slowly to preserve the tenderness and juices.  Also by cooking ahead you can actually cook it up to a week ahead so there is no time conflict what so ever.
    puddy likes this.
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks like you've got the answer.

    If you could time it to comming out of the cooker about the time you are ready to go, I understand you can bag and tag (wrap and rest in a cooler) for 4 or 5 hours. But I guess then your UDS would also be too hot to travel.

    Hope you can figure out something cause ya know the family needs to taste some of that brisket you're makin!
  4. huge29

    huge29 Newbie

    Thanks for the help guys!  Good info!

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