Big Swole
is one Smokin' Farker
- Joined
- Jul 3, 2016
- Location
- Atlanta, Ga
Does anyone here do this or see any benefit to it at all?? I'm one that loves a heavier smoke profile on my Q, and I've often thought about trying something new. I'm really just brainstorming and thinking about doing something new just to try.
Smoking a brisket, butt, ribs, chicken, etc. Up to the 140-160* range where the meat stops (allegedly) taking on smoke, then wrapping it and cooling it down quickly in a freezer / refrigerator. Once it's sat in the cooler over night or however long, introducing it back onto / in a Smoker and bring it back up slowly and then finishing the cook.
Do you think there would be any benefit of taste / smoke by doing this??
Maybe even do a re-rub / baste / sauce / mop / spritz, to add those extra flavor profiles and something for the smoke to penetrate or adhere to.
Just thinking out loud really. Wondering if this would just dry the meat out too much or if finishing the cook the 2nd time would add any extra smoke / flavor.
Thoughts??
Smoking a brisket, butt, ribs, chicken, etc. Up to the 140-160* range where the meat stops (allegedly) taking on smoke, then wrapping it and cooling it down quickly in a freezer / refrigerator. Once it's sat in the cooler over night or however long, introducing it back onto / in a Smoker and bring it back up slowly and then finishing the cook.
Do you think there would be any benefit of taste / smoke by doing this??
Maybe even do a re-rub / baste / sauce / mop / spritz, to add those extra flavor profiles and something for the smoke to penetrate or adhere to.
Just thinking out loud really. Wondering if this would just dry the meat out too much or if finishing the cook the 2nd time would add any extra smoke / flavor.
Thoughts??