Smoking meat

[ra_ktmat]

I am smoking a brisket and a butt for the first time in a new charcoal smoker and was wondering if it is possible to smoke it over two days, half one day, fridgerate then complete the cooking the following day.
Any thoughts on this.

 

[fatback joe]

I think you would be better off smoking to to completion on day one and reheating later........reheat on the smoker even......

 

[travcoman45]

Don't think I would try it, you would likely wind up with an under cooked meat the first time, they have to work back up ta a finishin temp. There could be a risk of the meat spoilin with this method. I would just start early smoke ta completion then reheat when ya need it. We reheat leftovers all the time an momma says they are actually better when reheated cause the flavors have blendid better. Just my two coppers worth.

 

[ra_ktmat]

Thanks, I guess that would put a damper on the party if the meat ws spoiled.
Do you think 12 hours at 200-225 would be enough for a 10 pound brisket?

 

[travcoman45]

Times er hard ta judge cause we smoke by temp, I did a 8 1/2 brisket in 8 hours last weekend, however, another 8 1/2 pounder could go longer. It really depends on the piece a meat. A rough guesstamate is 1 1/2 hours a pound.

I smoke mine at 250* to 170* when I foiled, then took er ta 190*, wrapped in towels an inta the cooler fer bout 2 hours. Mighty tastey vittles.

Yer gonna hit a plateau, a spot where yer temps er gonna get stuck fer awhile, that is normal, it's the meat loadin up on heat, breakin down the tissue, this is how it gets tender.

Sorry can't give ya an exact time fer cookin, it take a brisket (er any meat) as long ta cook as it takes a brisket ta cook. It will be well worth the wait though.

 

[fishawn]

I did a 11.5# Brisket last night that was separated in 1/2. It took me about 11 hours at 225* to get to what some, or most, might say is overcooked @ 209*-210* for the thickest portion of the Brisket. That's what I get for sleeping in a little. I will be pulling it so I think I will be ok. Just a reference for you. Good luck! Oh by the way, if you like baked beans with your dinner, put a dish of beans in your smoker, you will not be disapointed, they are awsome!

 

[1894]

From what I've read here , that would be on the short side if you get a stubborn peice of meat. I would add a few more hours in the estimate just in case

The internal meat temps will tell you when to foil and when it's done . Every chunk of meat will have its own personality as to when it decides it's ready , all you have to do is watch the temps and wait