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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-22-2009, 04:40 PM
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#1 |
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Found some matches.
Join Date: 06-19-09
Location: Salina, Kansas
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BBQ Started at Home and Then Moved
Has anyone started a Brisket or Pork Butt at home, cooked about half way, and then finished about 50 Miles away. I would be taking the UDS with me.
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09-22-2009, 04:44 PM
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#2 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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I have smoked pork butts partially, let them cool, vacuum sealed and froze them. Later on I defrosted and put back on the smoker and finished them. They came out just fine. Don't think I would try this with a brisket though...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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09-22-2009, 04:52 PM
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#3 |
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Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Why are you having to do this?
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09-22-2009, 04:55 PM
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#4 |
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somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I used to do it all the time with NASCAR... Would cook them 3/4 through (about 195*), slice them, cryo-suck them, and then freeze them. We would then warm the bags up in boiling water for about 15-20 minutes.
Also done pork butt once to 165*, foiled it, and put it in a pre-heated cooler for a 100 mile drive. When we checked it, it was at 202* came out great!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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