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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-22-2009, 04:40 PM   #1
woodman53
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Default 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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Unread 09-22-2009, 04:44 PM   #2
BBQ Grail
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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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Unread 09-22-2009, 04:52 PM   #3
1FUNVET
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Why are you having to do this?
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Unread 09-22-2009, 04:55 PM   #4
Divemaster
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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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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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