Brisket

Discussion in 'Beef' started by yourmom, Apr 9, 2016.

  1. Hey guys. I'm considering splitting my cook time for a 8 lb brisket over two days. I was thinking 4-5 hours on smoke today and another 4-5 hours in the morning after refrigerating overnight. Anyone have any luck or experience with this method? I know it's not ideal but im stuck w scheduling conflicts.

    Thanks!!!
     
  2. a-f-o
     
    Last edited: Apr 12, 2016
  3. Good read. Thanks.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think you may be putting yourself at risk. If you only smoke it for 4 or 5 hours you would need to get it thru the danger zone before cooling it down in the fridge. I'm not real sure about this so I would like Chef Jimmy J answer your question. I hope he will be along shortly.

    Al
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This technique is not unlike smoking a Roast Beef and then reheating left overs. While this is fine for intact meat, with Injected Meat a minimum IT of 160°F will limit the risk of live internal bacteria being able to multiply from going thru the Danger Zone multiple times...JJ
     

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