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Smoke a brisket, but not all the way then reheat/finish later?

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  • Smoke a brisket, but not all the way then reheat/finish later?

    So this week I'm gonna head up to my uncle's lake house with the family for the 4th all the way through the weekend. I have a offset smoker and there's propane vertical "smoker" at the lake house. Mine does a brisket soooo much better but I don't want to take mine, and we want a good brisket while we're up there.

    So... I was thinking I'd get a brisket and smoke it for about 8 hours or so unwrapped at home then refrigerate overnight and reheat/finish it up either in the oven or the "smoker" up at the lake house around 200 degrees till it hits like 190-200 internal temp.

    Has anyone split the cook on a brisket? Advice? Can it be done and turn out as good as a single long cook?
    Originally posted by stevo
    Not a good idea to go Tim 'The Toolman' Taylor on the power phallus.

    Stevo

  • #2
    i wouldn't do it.

    Cook it at home, throw it in a ice chest, cover it all up and go to the lake.

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    • #3
      hmm, it might work, never tried it.

      Id throw it on the smoke, and then toss it in the oven and let it finish, then wrap and take it up there for a reheat, rather than try to finish after cooling, if it was me.
      "If I asked people what they wanted, they would have said faster horses." - Henry Ford

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      • #4
        I don't think its a good idea to heat up meat, then let it cool off, and then heat it up completely.

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        • #5
          Originally posted by mstng86 View Post
          I don't think its a good idea to heat up meat, then let it cool off, and then heat it up completely.
          me either, seems like it would get tough and be hard to make tender again.
          "If I asked people what they wanted, they would have said faster horses." - Henry Ford

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          • #6
            bunch of guys on other BBQ forums say to take the meat to at least 140, up to 160 degrees, then let it cool to room temp, and then foil and refrigerate. The next day when you are ready to reheat, leave it in the foil and let it come to room temp or close to it before putting back on another smoker or even in the oven. Then bring it up to 190-200 degrees, and you should be good.

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            • #7
              Originally posted by mstng86 View Post
              I don't think its a good idea to heat up meat, then let it cool off, and then heat it up completely.
              I guess you're too good for reheated leftovers, eh?


              Sent from my iPhone using Tapatalk 2

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              • #8
                Why not just cook it all the way through and reheat it later when you want to serve it? I've bought BBQ from Lockhart, TX and brought it home in a cooler to keep it warm on the drive. Put it in the refrigerator after I got home and it cooled down and heated it up a day or so later and made some sandwiches out of it and it was fine. Maybe that's just me. Sure it's not as good as "fresh" but nobody was turning it down either.

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                • #9
                  Originally posted by Jose View Post
                  Why not just cook it all the way through and reheat it later when you want to serve it? I've bought BBQ from Lockhart, TX and brought it home in a cooler to keep it warm on the drive. Put it in the refrigerator after I got home and it cooled down and heated it up a day or so later and made some sandwiches out of it and it was fine. Maybe that's just me. Sure it's not as good as "fresh" but nobody was turning it down either.
                  It's easy to dry the meat out if reheating fully cooked meat. It can be done, but most people don't want to take the time to do it right.


                  Sent from my iPhone using Tapatalk 2

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                  • #10
                    Originally posted by Lone Sailor View Post
                    I guess you're too good for reheated leftovers, eh?


                    Sent from my iPhone using Tapatalk 2
                    Its not that, I eat leftovers all the time.

                    I just think it might be too easy for the meat to spoil. Just my .02. Its probably me just being too cautious.

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                    • #11
                      Originally posted by Lone Sailor View Post
                      It's easy to dry the meat out if reheating fully cooked meat. It can be done, but most people don't want to take the time to do it right.


                      Sent from my iPhone using Tapatalk 2
                      I've only had that issue when I've reheated the same meat a few times which I rarely do. I just heat up what I know what will be eaten up and never heard of any complaints. But ya I know what you are saying.

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                      • #12
                        Yeah, I had thought it best to do it long enough to get the smoke in it, but not all the way so there's fat to render and keep it moist for the final cook... I realize it won't be as good as if it were fresh and one long cook, but I can't imagine it'd be any worse than leftovers and I'm thinking that since it'll be wrapped when it comes off it should retain more moisture than if it were already cut into and heated back up as leftovers...
                        Originally posted by stevo
                        Not a good idea to go Tim 'The Toolman' Taylor on the power phallus.

                        Stevo

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                        • #13
                          Originally posted by mstng86 View Post
                          Its not that, I eat leftovers all the time.

                          I just think it might be too easy for the meat to spoil. Just my .02. Its probably me just being too cautious.
                          What's the difference between that and when I cook a steak rare, only eat half of it, put it in the fridge overnight, and then toss it back on the grill the next day to reheat it?


                          Sent from my iPhone using Tapatalk 2

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                          • #14
                            Smoke a brisket, but not all the way then reheat/finish later?

                            Originally posted by bird_dog0347 View Post
                            Yeah, I had thought it best to do it long enough to get the smoke in it, but not all the way so there's fat to render and keep it moist for the final cook... I realize it won't be as good as if it were fresh and one long cook, but I can't imagine it'd be any worse than leftovers and I'm thinking that since it'll be wrapped when it comes off it should retain more moisture than if it were already cut into and heated back up as leftovers...
                            If done with care, I'd almost bet no one at your party will even know unless you tell them.


                            Sent from my iPhone using Tapatalk 2

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                            • #15
                              Originally posted by Lone Sailor View Post
                              What's the difference between that and when I cook a steak rare, only eat half of it, put it in the fridge overnight, and then toss it back on the grill the next day to reheat it?


                              Sent from my iPhone using Tapatalk 2
                              I am worried about leaving the meat out on the counter too long. thats all.

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