Need Advice (smoking ahead of time)

[tolarius]

Going to smoke brisket and pork Saturday. I am going to be smoking the brisket the "fast way" if that matters at all. Can I smoke the brisket and pork Saturday, wrap both up, let sit at room for a while then store in the fridge for Sunday, then just warm back up in the oven the next day and slice and pull then?

Or should I slice and pull the same day I smoke. Newbie question I know but I don't smoke usually ahead of time....

 

[jarjarchef]

Yes you can smoke the day before. Do not slice the brisket ahead of time. You can pull the pork and reheat. So for both items you will want to be cooled from 135F to below 41F in under 4hrs (new Florida code is 6hrs, but that is a long time and the 4hrs gives you a cushion).....

Pork Process:

Cook the pork to a IT of 190F and allow to rest covered for an hour then pull..... the carry over cooking will bring you home and you will not over cook the pork.....

Pull and put into a shallow pan or plastic bags and cool in fridge. Save the juices from the foiling if you do that and skim the fat off the top when chilled. When you are ready to reheat you have a few options..... what way you choose please remember you need to be above 165F in under 2hrs.....

My favorite way: I use a saute pan and and quickly heat up in small batches and place into a crock pot to keep warm. I use some of the foiling juices to add some moisture while reheating........

#2 way in my book: place in a shallow pan with some juices and wrap with plastic then foil. place into a 300F oven till at 165F IT. You may need to mix partial way through to insure even reheating.....

Crock pot: Some on the site will use a crock pot to reheat theirs. I am not a huge fan of it due to it can take a long time and can over cook the PP and make it mushy in texture....

Brisket:

Cook to an IT of 175F...then allow to rest covered and chill to below 40F.....

To reheat place in a pan with some beef stock or dripping from the smoke. Wrap with plastic then foil and reheat to 165F or higher if not tender.... By reheating covered you are basically braising it and it will break down the beef. You still want to have it tender and rest before slicing....

Same-less self promotion....

This has my rub and Aus Jus as well....
[h1]Brisket & Aus Jus w/ Pics and Recipe[/h1]
This has some links to some of my PP cooks. I cook a bit higher temps then others and get faster cook times...
[h1]JarJar Pork Rub Recipe[/h1]
It is hard to fight with a sauce that has beer in it....
[h1]JarJar PP Foiling/Finishing Sauce[/h1]