Long Cook Times solution

Discussion in 'General Discussion' started by semperfish, Jul 24, 2016.

  1. I have a reverse flow smoker. The downside is I have to "babysit" it so long for brisket or shoulder. My question is... Can I start the meat in the oven low all night and finish the meat on the smoker? I have heard of folks going the other way. Smoke then oven. If not can you explain why. Thanks so much.

    Debating on buying electric smoker for when I don't have time for the RFS.
     
    Last edited: Jul 24, 2016
  2. Meat takes on the smoke at the early stages of the cooking process, as it heats up it will be harder to get the smoke flavor you want.
    Take a look at a weber smokey mountain, they are a charcoal smoker.  You'll get great results, without all the babysitting.  They are almost as set it and forget it as an electric.  Good luck and good smokin'.
     
  3. smokinal

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

    [​IMG]

    Al
     
  4. gearjammer

    gearjammer Master of the Pit

    I built my own electric, 1500 watt, Auber controller.

    The thing pretty much takes care of itself while I keep well hydrated.

    Electrics do have things to recommend them.

    Set it up and leave it alone.

    Can't answer the other question.

    Why not try it then let us all know.

     Ed
     
  5. I use one of these with my UDS:


    They work for WSMs and many other charcoal smokers. I think you will have to go with a non-stick burning tool to take advantage of babysitting free smoking. I have a fairly high end electric, a pellet smoker and a couple of charcoal smokers. All of them produce excellent Q and all of them are tend-free smokers. 

    Of course you can smoke in your reverse flow for a few hours in the late evening and then pop in the oven and go to sleep. Wake up to beautiful smoked brisket for brisket for breakfast. 
     
    Last edited: Jul 24, 2016
  6. hardcookin

    hardcookin Master of the Pit

    Did you ever think about cooking hot & fast on your offset? I know it's not for everyone but it could be worth a try.

    I have cooked lots of pork butts @ 300 in about 6 - 6.5 hours and they turn out ok.
     
  7. hardcookin

    hardcookin Master of the Pit

    Did you ever think about cooking hot & fast on your offset? I know it's not for everyone but it could be worth a try.

    I have cooked lots of pork butts @ 300 in about 6 - 6.5 hours and they turn out ok.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Depending on my temp on my Reverse flow, my Picnic/Butts are done an average of 60 minutes to 80 minutes a pound. I have finished even quicker on some cooks.
     

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