Par cooked brisket

Discussion in 'Beef' started by jim p, May 26, 2013.

  1. jim p

    jim p Newbie

    The plan was to cook a 15 pound packer brisket, but looks like the bossman is making me come into work tonight.  This little change in plan throws my brisket time out the window.  Can I cook it today for 6 or so hrs, take it off the smoker and put it in the fridge and pull it out tomorrow and finish the smoking?  If I par cook it today, can I take those 6 hrs off the projected 23 hr cook time and only need to cook it for 17 tomorrow?


  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Jim.....  Par cooking is a recipe for disaster as far as food borne pathogens ending up in your meat is concerned...   If you have started cooking it, throw it in a low oven and let it finish overnight...   That is assuming you have not punctured the meat by injecting or inserting a thermometer in it.... in which case you will have violated the integrity of the "whole muscle" which is considered "bacteria free".... 

    The meat will have entered the danger zone "40-140"... bacteria grows rapidly in that zone...    Dave
  3. jim p

    jim p Newbie

    Thanks Dave.    I started in the smoker, put it in the oven, and  I will go back to the smoker when I get home and an hr or so of sleep.  I did not inject or probe so bacteria should not be an issue
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Excellent.... better safe than the option....    [​IMG]

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