Timing problem..Recooking?

[geoffreybrian]

I normally wake up and smoke my meat all day and eat it at night. I'm planning a little smokeout where well be eating at like 3:00pm..Problem is that I dont want to wake up in the middle of the night and keep waking up to change wood out.

Is it possible to cook up to say 80% the day before, fridge it and start it again for like 3 more hours?

Thanks,

Geoff

 

[pops6927]

Sure! What meat is it? Just did the same thing with a Chuck tender - cooked it up Friday, had half of it for dinner, then Sunday cooked up another and added the half I'd done on Friday to it, brought both up to 135° on the smoker and served - both were med. rare, the difference was the new one was at room temp while the previously cooked was at ref. temp of 45°; by the time it warmed up the fresh one was cooked.



Pops §§