Help with reheating - or waiting 24 hours to serve

Discussion in 'Beef' started by smokenharley, Jun 29, 2010.

  1. Firstly I need to say that this forum has been "the" best source of information about smoking on the entire web. As a newbe I have not had one smoke so far that has failed thanks to this forum. And I would suggest that any person new to smoking spend some time surfing the site.

    With that said, I searched for a solution to my problem and didn't find any so I will put it to the group. Any help is greatly appreciated.

    I will be smoking a briskit for a party of 12 people. Just to CYA I thought I would smoke it the day before the gathering and pull it somewhat early, then finish it off in the oven prior to the party. I have never done this so I really some advice from the more experienced in the group.

    Thanks in advance,

  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I take it to full temp and slice it then I use a rice steamer to reheat it
  3. bbally

    bbally Master of the Pit OTBS Member

    You can pull it and cool it and finish it the next day.

    But I always finish it all the way, pan it, cover it, then reheat it the next day all the way to 165 F.
  4. Sounds like I need to finish and heat-up the next day. Just what I was lookin for.

    Thanks guys and much appreciated,


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