Thanksgiving Chuckies: freeze ahead or make Tuesday?

[hoffmaba]

I bought a couple of chuck roasts to smoke for Thanksgiving this year. I am traveling Wednesday but I'm off Tuesday. Option 1: Smoke Tuesday, refrigerate, and reheat Thursday. Option 2: Smoke a week or two ahead, freeze, and reheat Thursday.

Also, for either scenario, will there be enough drippings to make some gravy for the reheating?

Thanks!

 

[tallbm]

I bought a couple of chuck roasts to smoke for Thanksgiving this year. I am traveling Wednesday but I'm off Tuesday. Option 1: Smoke Tuesday, refrigerate, and reheat Thursday. Option 2: Smoke a week or two ahead, freeze, and reheat Thursday.

Also, for either scenario, will there be enough drippings to make some gravy for the reheating?

Thanks!

I'm for option 1.
Don't bet on drippings, have a back up plan for gravy no matter what.

 

[SmokinVOLfan]

I am also for Option 1. I think you will yield better results on the beef since it is just one day ahead of time. Can add some low sodium beef broth if it turns out a little dry.

Try out chef jimmyj smoky au jus recipe. I cant find a link for it but had it saved in my recipe index so hope he doesn't mind I copied and pasted it here. Stuff is amazing...

Chef Jimmy's Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2 tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bay leaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

 

[dirtsailor2003]

I am also for Option 1. I think you will yield better results on the beef since it is just one day ahead of time. Can add some low sodium beef broth if it turns out a little dry.

Try out chef jimmyj smoky au jus recipe. I cant find a link for it but had it saved in my recipe index so hope he doesn't mind I copied and pasted it here. Stuff is amazing...

Chef Jimmy's Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2 tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bay leaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

I'll second this option. It really makes a great Au Jus. Here's the original recipe:

Chef JimmyJ's Smokey Au Jus

Even though I have this copied, I thought it would be a good idea to include it here. Smokey Au Jus 1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for...

www.smokingmeatforums.com

 

[chef jimmyj]

Thanks guys, Im delighted you think highly enough of my recipes to use and share them.
Anything of mine, here, belongs to all. Feel free to repost any recipe, anytime...JJ