Split Smoke?

[CoachJ2013]

So a friend asked me about a split smoke. He has a semi-small catering gig but he works full time (two jobs) and is worried that he isn't going to be able to do this gig. He asked me if I had ever done a split smoke, meaning smoke for 6 hours day one, then let it rest and get it cold quickly, then the following day wrap and smoke the rest until finished. In theory I said it sounds fine, but I worry about the obvious; tenderness and juiciness. Has anyone ever split smoked, what were your findings? He will not do it if the results aren't good.

 

[CoachJ2013]

I have a feeling I am going to have to do a test with him and see which is better, but I was hoping that someone would have either done this or knew about someone doing it.

 

[gmc2003]

Not sure what your planning on cooking, but I would cook it fully then reheat whatever your cooking the day of the gig. Catering for someone is no time to start experimenting with different methods. More information is needed for a proper answer.

Chris

 

[sauced]

Never did that, but you need to be VERY mindful of getting that meat IT down to below 45 degrees very fast or you are asking for trouble with bacteria and making people sick.

 

[CoachJ2013]

Sorry, brisket is the meat. And right about the IT. He would have to cool it quickly and get it refrigerated. I am not sure it is worth it to do, and I am not sure how reheating finished brisket will turn out either. I have always just sucked it up and cooked it in a day. I am a stick burner and so is he, by the way. I told him we could try it out and see what happens with just us and do a taste test in a couple weeks, but I am still questioning if it is even worth it. Where I am from we usually do tri tip and its really easy because it is all finished in an hour plus a 30-40 minute rest, so brisket in time alone is much.

Details:

Brisket, split cook an option?
50 ish people
Stick burner

 

[daveomak]

Coach, morning..... NEVER, start a cook without continuing the heating process to finish the meat at recommended temperatures to kill all food borne pathogens...
Reason ... Once you start heating the meat, pathogens grow and grow rapidly in the sweet spot... they continue growing during the smoker cool down.... then start the growing process once again during the heat up....
You will essentially be growing billions of bacteria during that process...
Once you start cooking, keep cooking until all the bacteria are "dead"... That can be done 2 ways... taking the meat to the final recommended temperature OR, holding at the pasteurization recommended temperature for the recommended time....
Below is one of many pasteurization table....

Holding longer at a given temperature, Kills more pathogens... That is highly recommended... I do it... Children and us older folks can have immune systems that are not up to full speed... The last chart shows a 7D reduction... The D is relating to decimal... what that means is 10,000,000 times reduction in bacteria...
In the first chart, 130 for 86 minutes... Personally, I take that 130 temp and hold it for 3-4 hours... MANY more bacteria killed... the meat is not overcooked, by any stretch of the imagination, and suitable for reheating without drying out... and it's safe to eat.... if cooled and stored properly...

 

[CoachJ2013]

Coach, morning..... NEVER, start a cook without continuing the heating process to finish the meat at recommended temperatures to kill all food borne pathogens...
Reason ... Once you start heating the meat, pathogens grow and grow rapidly in the sweet spot... they continue growing during the smoker cool down.... then start the growing process once again during the heat up....
You will essentially be growing billions of bacteria during that process...
Once you start cooking, keep cooking until all the bacteria are "dead"... That can be done 2 ways... taking the meat to the final recommended temperature OR, holding at the pasteurization recommended temperature for the recommended time....
Below is one of many pasteurization table....

Holding longer at a given temperature, Kills more pathogens... That is highly recommended... I do it... Children and us older folks can have immune systems that are not up to full speed... The last chart shows a 7D reduction... The D is relating to decimal... what that means is 10,000,000 times reduction in bacteria...
In the first chart, 130 for 86 minutes... Personally, I take that 130 temp and hold it for 3-4 hours... MANY more bacteria killed... the meat is not overcooked, by any stretch of the imagination, and suitable for reheating without drying out... and it's safe to eat.... if cooled and stored properly...

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So cooking it to the point of the "stall" or to a point of 160 degrees IT, resting it until cold and refrigerated, then finishing the cook the next day or days after and finishing the brisket at 195 IT and letting it rest 2 hours should suffice correct?

 

[sauced]

When the temps (IT) are between 45 and 140 degrees, the bacteria doubles EVERY 20 minutes. You must get the IT through that zone as fast as possible, both heating and cooling. Granted heating or cooking beyond the 140 kills bacteria, some bacteria leave behind toxins that are resistant to heat.

 

[CoachJ2013]

Good point. I will mention that to him. Thank you Sauced!

 

[CoachJ2013]

Thank you all, I think he has decided to just cook through, and have someone watch it while he is at work for part of the time.