Is 17 hours from Smoker to Table too long?

[smoking in ft. collins]

I am putting a brisket and shoulder on the smoker.  I was going to put it on tonight at midnight with a surplus of charcoal and wood.  I am plan of serving tomorrow at 5 PM after a few hours in the cooler.

Should I put it on the smoker later, like 2 AM?

Thanks, John

 

[rdknb]

what size are they

 

[smoking in ft. collins]

7 & 9 lb briskets and a 8 lb shoulder.

 

[rdknb]

I would think you will be ok, as you are looking at a 10 hour or better smoke.  At worse turn oven on the warming mode and store in there

 

[walle]

17 hours... YES, that is too long.  You simply don't have to smoke it that long.  Some of the longest smokes I've done, smoking at 225, have been pork shoulders for pulled pork.  Doing 10 of them, I smoked them for 7 hours, panned them, and smoked them another 4, killed my smoker, and let them set for 2 hours.  They fell apart.  They were 8lbs average.  I agree with Rb - you're probably looking at at least a 10 hour smoke depending on your temps.

250 won't hurt them a bit.  Just watch your meat temps, pan and foil at 170 to 180, and finish them off (3 to 4 hours) to 200-205.

I can't wait for the discussion on this one..!  I have just never seen the need for an over night/ 12+ hour smoke for a piece of meat.

That and $4 will get you a gallon of gas.

Tracey

 

[smoking in ft. collins]

Sorry, I am not being clear.  I plan on removing the meat when it gets to the proper temperature.

It is just that the meat might sit in a cooler for 3 or 4 hours after coming off the smoker.  Is that OK?

Thanks, John

17 hours... YES, that is too long.  You simply don't have to smoke it that long.  Some of the longest smokes I've done, smoking at 225, have been pork shoulders for pulled pork.  Doing 10 of them, I smoked them for 7 hours, panned them, and smoked them another 4, killed my smoker, and let them set for 2 hours.  They fell apart.  They were 8lbs average.  I agree with Rb - you're probably looking at at least a 10 hour smoke depending on your temps.

250 won't hurt them a bit.  Just watch your meat temps, pan and foil at 170 to 180, and finish them off (3 to 4 hours) to 200-205.

I can't wait for the discussion on this one..!  I have just never seen the need for an over night/ 12+ hour smoke for a piece of meat.

That and $4 will get you a gallon of gas.

Tracey

 

[jirodriguez]

Sorry, I am not being clear.  I plan on removing the meat when it gets to the proper temperature.

It is just that the meat might sit in a cooler for 3 or 4 hours after coming off the smoker.  Is that OK?

Thanks, John

 

Yeah... you will be fine. I have gone up to 6 hrs. in a cooler and still had it to hot to handle with bare hands.... provided you fill the dead space in the cooler with old towels or something.

 

[pit 4 brains]

  I have just never seen the need for an over night/ 12+ hour smoke for a piece of meat.

 I don't think I have ever cooked a brisket without going at least 12 hours. Most of miine go well over night and into the next afternoon.

Sounds like you'll be fine with the briskets.

 

[smoking in ft. collins]

OK, it is 11:40PM here.  The coals are starting, there is a pile in the offset and the meat is out.  On in 20 minutes.

I will keep you posted!  Pics to follow.

Thanks for the help!

John

 

[rio_grande]

Rare that I get a smoke that dosent go around 12 hr.  No problem putting them in the oven, but that is not the way I do it. But lots of folks do. Course I dont use as much foil as some.

I have had butts in the cooler for up to 5 hr and as stated before couldnt pull by hand. Nobody has ever died from my food :)

Regardless as long as your meat does not fall back below 140 deg you are fine.

 

[smoking in ft. collins]

OK some pics...

First, as the coals were getting ready at 11:30PM

Second at 7:30 this morning - Internal temps at ~150*

 

[rdknb]

looking good

 

[smoking in ft. collins]

Pork shoulder foiled - 175*!

 

[workoutchamp]

Guys, this is what we use for catering and competition.  You're not gonna get my azz up at 11, 12, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 1, 2, 3, 4, 5 to add wood and check on things.  

Get some good sleep, get up, have some breakfast, drive to the location, get the smoker fired up, work all day, come home with money, get in the hot tub with your favorite honey, go to bed, sleep in till 7 the next day.

Serving at		1730
Ready by		1630
Onsite by		630
Brisket and Butts in at	730
Ribs in at		1130
Beans in at		1130
Chicken in at		1230
Slaw ready by		1430
Foil by		1300

cooking at 240-275

 

[smoking in ft. collins]

OK,

Status Update...

The brisket is at 182* - 8* until it is cooler bound

The shoulder is at 180* - 20* until cooler time

I am targeting 190* for brisket and 200* for shoulder - any issue with that?

Thanks, John

 

[rp ribking]

Well John,

I'll be about 16 hours or so late for supper, you should of told me sooner.

I normally wrap in foil and put in a cooler or a aluminum pan covered in foil to relax for ahwile. I normally take my briskies to 185* for slicing and butts from 195*-204* too pull.

The only issue that I have is stated in the 1st sentence.

RP 

 

[smoking in ft. collins]

OK, everything is in the cooler - 11:15 the shoulder hit 200* 

The briskets took 10 hours to get to 190* and the shoulder took 11:15 to get to 200*

I will take pics when I pull and slice, around 4PM.

J

 

[jirodriguez]

Grats! Sounds like you pulled off a good smoke, can't wait to see the finished picks.

 

[Bearcarver]

OK, everything is in the cooler - 11:15 the shoulder hit 200* 

The briskets took 10 hours to get to 190* and the shoulder took 11:15 to get to 200*

I will take pics when I pull and slice, around 4PM.

J

What happened ????

I just read all of these posts-----Like watching a movie, and the electric goes off before it's over.

Bearcarver

 

[brdprey]

lol, wow talk about a suspense thriller, lets see final product