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

[bird_dog0347]

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?

[mstng86]

i wouldn't do it.

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

[Baron Von Crowder]

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.

[mstng86]

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

[Baron Von Crowder]

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.

[Silverback]

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.

[Lone Sailor]

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?


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[Jose]

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.

[Lone Sailor]

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.


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[mstng86]

I guess you're too good for reheated leftovers, eh?


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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.

[Jose]

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.


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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.

[bird_dog0347]

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...

[Lone Sailor]

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?


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[Lone Sailor]

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

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.


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[mstng86]

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?


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I am worried about leaving the meat out on the counter too long. thats all.