BBQ Started at Home and Then Moved

woodman53 · 09-22-2009, 04:40 PM

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.

BBQ Grail · 09-22-2009, 04:44 PM

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...

1FUNVET · 09-22-2009, 04:52 PM

Why are you having to do this?

Divemaster · 09-22-2009, 04:55 PM

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!

09-22-2009, 04:40 PM	#1
woodman53 Found some matches. Join Date: 06-19-09 Location: Salina, Kansas Downloads: 0 Uploads: 0	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.

09-22-2009, 04:44 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	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... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

09-22-2009, 04:55 PM	#4
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	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! __________________ 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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09-22-2009, 04:52 PM	#3
1FUNVET Babbling Farker Join Date: 04-16-09 Location: Lake Charles La Downloads: 0 Uploads: 0	Why are you having to do this?