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Old 07-01-2010, 05:58 PM   #1
Myrdhyn
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Default Question for BBQers/Smokers

Yes, I know what I'm about to ask is blasphemy, but bear with me:

We've got a large menu for the smoker this year for the 4th: A whole brisket, 2 pork butts, and 4 chickens. I'm trying to avoid tending the smoker all day the day of the party, so I plan on smoking everything the night before. If I smoke everything to the plateau or just past it, then wrap and put in the oven with the oven set to 185/190, is it going to hold my meat fine for 10-12 hrs and finish it off without drying it out??

Or am I better off just dealing with it and timing it to finish around meal time.

Also, yes I realize this is going to ruin the bark, that's a sacrifice I'm willing to make to have all the cooking done the night before.

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Old 07-01-2010, 06:09 PM   #2
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Well, to make jerky in the oven you put in beef at low temp for 5 hours. Even wrapping it, i think you'll be approaching jerky consistency after 10 hours.

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Old 07-01-2010, 06:14 PM   #3
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why not set an alarm for the middle of the night, have everything ready to put on and start it at like 3AM, that way you can go back to bed and wake up and you are half way done

this is my plan at least, I have a brisket going too and other stuff.

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Old 07-01-2010, 06:26 PM   #4
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heh, yeah that's what i've done in the past and what I'll probably do. Was just trying to find an easy way out :P

Actually what I may do is do EVERYTHING the night before, have it done say 3am ish, pull/slice the meat, vacuum seal it with the food saver and toss it in the fridge, and then go to bed for a few hours before people start showing up. Then around 3pm (an hour before people show up) I'll float the meat pouches in some large pots of water just below a boil and bring them slowly back up to temp. I've done this before with pulled pork and chicken and they came out of the vacuum bag EXACTLY as they were straight off the rest the first time around.

I've actually used the above method to save meat for months and the freezer then have it come out exactly as it was the day I smoked it. Had people around for the first tasting (right out of the cooler on smoke day) and the final tasting (3 months later out of the bag in water method) that all agreed there was no difference in the two.

Can't believe I didn't remember that before, but I think that's how it's going to go down.

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Left tap: Myrd's IPA
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Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.


Last edited by Myrdhyn; 07-01-2010 at 06:28 PM.
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Old 07-01-2010, 06:27 PM   #5
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What time do you plan to serve?

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Old 07-01-2010, 06:31 PM   #6
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Plan to serve sometime around 4-6pm Saturday. WANT to start cooking 4pm Friday, so that I can actually enjoy my day Saturday rather than smell like sweaty smoke (I love smoked meat, I love smoking meat, I HATE smelling like smoke...usually shower 2-3 times during the day when I'm running the smoker).

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Old 07-01-2010, 06:39 PM   #7
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Find a Maverick ETC. Set and forget.

I have modded mine to get more distance but.....

It will still let you forget about whats smoking until it reaches your finish time or temperature and then sound an alarm for you to act. Has dual probes too. One for the chamber one for the food.

As for me I am fond of Au de Mesquite. Or at least it smells better than my au naturale funk.

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Old 07-01-2010, 06:45 PM   #8
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Although I've often considered starting the smoking the night before I've never done it. One thing to keep in mind is that the smoke flavor get's into the meat during the first 3 or so hours. After this you don't really need to use the smoker.

Maybe you can start the brisket and butts Friday night. Pull them off the smoker after three hours and let them cook over night in your oven at 225?

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Old 07-01-2010, 06:47 PM   #9
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I'd just do the get up in the night thing. It kind of sucks, but you're back to bed before you know it and the timing is nice for having the best product on the table for the guests.

This from a guy who took 3 days of smoking to get his pulled pork finished!

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Old 07-01-2010, 06:47 PM   #10
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That's sorta what I'm thinking Arturo for my setup 4 hrs seems to be the sweet spot for smoke, but I'm still torn on exactly how to get the serving time to line up. Really shouldn't be experimenting like this on my guests, but they'll live...I'm their only brisket supply so they can't offend me :P

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Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

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