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Food Handling General Discussion General and open discussion for food handling and safety.


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Unread 06-25-2006, 06:42 AM   #1
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Default Cooking Butts to reheat OR finish and eat the next day.

OK, BBQ Joe. You are the expert here.
Cooking Butts to reheat OR finish and eat the next day.
Should you smoke them completely (195-200) fridge them and simply reheat the next day?
Or, can you cook them to say 170 and FINISH them the next day.
And, at what temp do you have to cool them to, to put them in the fridge for the night?
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Unread 06-25-2006, 10:14 AM   #2
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Personally, I would cook them until they are done to your liking.
And reheat the next day, using a rack in a pan with some water and covered.
I don't believe there are any safety issues here. Except possibly the cooling.
You want to cool your product as rapidly as possible.
One of the very best methods is once your product is just cool enough to handle, place it in a large ziplock bag, and remove as much air as possible. Then place it in an ice bath.
A cooler filled with ice and water is perfect for the job.
Leave until you're sure it is good and cold, then refrigerate.

I hope this answers your question.

Thanks,

Joe
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Unread 06-25-2006, 05:11 PM   #3
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Hey Joe,

Is is okay to rest a butt or brisket in a cooler for a couple of hours before the rapid cooling? If so, at what is the lowest temp should they be pulled from the cooler for the rapid cooling?

I've had good luck pulling pork at the end of the rest then packaging for reheating the next day, but what are your thoughts on brisket?

1. Keep it whole, chill overnight, reheat whole, then slice.
2. Keep it whole, chill overnight, slice cold, reheat.
3. Slice it following the rest, package for reheating, chill overnight, reheat the next day.

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Unread 06-25-2006, 06:59 PM   #4
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I would say 145 would probably be about the lowest before rapid cool
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Unread 06-26-2006, 05:21 AM   #5
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Thanks BBQ Man!!!! I knew you would know.
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