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beef smoked > oven for 18 hrs > possible or not???

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  • beef smoked > oven for 18 hrs > possible or not???

    Hi All,

    Just wondering if anyone had ideas/ recipes on how to keep either a brisket or rib roast (preferred cuts, but anything is doable) viable if left in regular household oven on low temp for 18+ hrs once it has been in the smoker?

    Thanks
    Last edited by nirc; 07-28-2010, 09:31 AM.

  • #2
    I guess I'm not sure on the question (it's probably just me).... Can you elaborate on what it is you are attempting to do. Thanks
    sigpic

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    • #3
      Originally posted by Fishawn View Post
      I guess I'm not sure on the question (it's probably just me).... Can you elaborate on what it is you are attempting to do. Thanks
      hi fishawn,

      let me try to explain my situation.

      i am having a small get together on a sunday afternoon but since i will be unavailable to tend the smoker that day, i was hoping to smoke the beef on saturday and then put into my oven from sat evening till sundays' party to keep warm.................

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      • #4
        Sounds like the meat might dry out...IMHO.

        I know this is not the option that a lot of people would use...but what about starting to smoke it Saturday evening as long as you can and then finish it in the oven overnight? If it is a big enough cut of meat, it is going to take a lot of time to cook it low and slow anyways.

        Once the meat reaches temp on Sunday...wrap it and throw it in a cooler until it's time to serve.
        Al

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        • #5
          You can't.

          Cook as planned, properly chill and reheat before party.

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          • #6
            Originally posted by Blue View Post
            Sounds like the meat might dry out...IMHO.

            I know this is not the option that a lot of people would use...but what about starting to smoke it Saturday evening as long as you can and then finish it in the oven overnight? If it is a big enough cut of meat, it is going to take a lot of time to cook it low and slow anyways.

            Once the meat reaches temp on Sunday...wrap it and throw it in a cooler until it's time to serve.

            HI Blue,

            I was thinking of doing a cut around 5-6 lbs and am using a MES. how long do u think i should smoke it for before putting it oven? what oven temp do u suggest - 180F?

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            • #7
              Originally posted by Bbq Bubba View Post
              You can't.

              Cook as planned, properly chill and reheat before party.
              Hi Bubba,

              I've never chilled and reheated smoked brisket/rib roast before, hows the flavor afterwards?

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              • #8
                Originally posted by Bbq Bubba View Post
                You can't.

                Cook as planned, properly chill and reheat before party.
                Best option.


                Tom

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                • #9
                  Originally posted by Gunslinger View Post
                  Best option.
                  If I "cook as planned, chill and reheat before the party" - should i slice before reheating or after? what oven temp do you recommend when reheating and for how long?

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                  • #10
                    Originally posted by nirc View Post
                    Hi Bubba,

                    I've never chilled and reheated smoked brisket/rib roast before, hows the flavor afterwards?
                    Well, I'm not Bubba, but I think it's better the next day.

                    Originally posted by nirc View Post
                    If I "cook as planned, chill and reheat before the party" - should i slice before reheating or after? what oven temp do you recommend when reheating and for how long?
                    It should be easier to slice when it's cool. Just make sure it's wrapped tightly. You could reheat in the microwave, or if you vac pac it you could even reheat by boiling.

                    I don't know how long it will be before your brisket is finished and the time you eat, but many here have wrapped their briskets in several layers of HD foil, and packed in old pillows or blankets and held for many hours in a cooler.


                    Tom

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                    • #11
                      I'am like gunny If you smoke it right, reheating it is a breeze. left over smoked meat is darn tasty. But that just me.

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                      • #12
                        Smoke until 165ish. Place in foil pan and cover and continue cooking until probe tender. Properly cool. Reheat in smoker or oven until 150 and slice, place slices in juices in pan and serve.
                        Best brisket you'll ever have.

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                        • #13
                          what bubba says.

                          I did some boneless drummers and ribs recently. Smoked and froze in pans with some sauce. Just defrosted and reheated in oven before going into chafing dishes. At least as good as they'd have been straight off the smoker.

                          18 hours in even a very cool oven is just going to give you jerky on the outside and potentially spoiled meat on the inside.

                          Listen to the bubba
                          Made In England - Fine Tuned By The USA
                          Just call me 'One Grind'



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                          • #14
                            Originally posted by kansasplowboy View Post
                            I'am like gunny If you smoke it right, reheating it is a breeze. left over smoked meat is darn tasty. But that just me.
                            It's not just you. Left over smoked meat IS damn tasty.

                            Originally posted by Bbq Bubba View Post
                            Smoke until 165ish. Place in foil pan and cover and continue cooking until probe tender. Properly cool. Reheat in smoker or oven until 150 and slice, place slices in juices in pan and serve.
                            Best brisket you'll ever have.
                            And since "properly cool" is kind of vague, here are some guildlines.

                            http://www.foodsafetyservices.org/si..._reheating.pdf

                            Dave



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