fiveskin
Well-known member
I wanted to have PSB for Friday but won't have access to my WSM. Are there any issues with smoking the chuck to 165F on Thursday and then wrapping/refrigerating until Friday where I can toss it all in the oven?
Semi-make-ahead PSB?
- Thread starter fiveskin
- Start date
BigBobBQ
Babbling Farker
I don't see any problem, it will be cooked and you are just reheating it.
DaveAlvarado
is Blowin Smoke!
Yep, it should be fine. It'll take some extra time in the oven because you have to get it back hot before it finishes breaking down all that fat and connective tissue.
Just don't toss that big hunk of hot meat straight in your fridge. Either use an ice bath, or let it sit out until it cools some. Too much heat dumped into your fridge can spoil the rest of your food.
Just don't toss that big hunk of hot meat straight in your fridge. Either use an ice bath, or let it sit out until it cools some. Too much heat dumped into your fridge can spoil the rest of your food.
Bludawg
somebody shut me the fark up.
What the Fark is PSB
peeps
somebody shut me the fark up.
http://wolfepit.blogspot.com/2009/10/pepper-stout-beef.htmlWhat the Fark is PSB
THoey1963
somebody shut me the fark up.
Why not just cook it all the way through, cool it, and vacuum bag it? Then all you have to do Friday is boil a pot of water and drop a bag in or throw it in a crockpot to reheat.
muidaq
Full Fledged Farker
I found it to be even better the next day. Don't sweat it...it'll be great.
Untraceable
Babbling Farker
Thats my thought.
As far as smoking to 165, then cooling, I'd call you crazy until I had a neighbor at a contest do the same thing with a brisket. I would have really questioned life if I hadnt squeaked by them with a killer brisket of my own
peeps
somebody shut me the fark up.
Same here. Make it fully a day ahead and really let those flavors meld together....
VoodoChild
is one Smokin' Farker
What the Fark is PSB
Thats what I was thinking as Well!
THoey1963
somebody shut me the fark up.
BluDawg and Voodo, you don't know what you are missing out on...
Wickedcajun
is Blowin Smoke!
Pepper stout beef??? I think... Never had it, but might try it...
peeps
somebody shut me the fark up.
SteveKing
is one Smokin' Farker
Agree with the others who say to cook it fully ahead of time... for two reasons. A) It always tastes better the next day. B) You will be adding about 50-75% more time to the equation to cook it all the way through. For whatever reason it takes higher sustained heat (IT) to remelt the delicious fat and make it pull worthy.
