This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Roastus Interruptus

  • Filter
  • Time
  • Show
Clear All
new posts

    Roastus Interruptus

    I'm planning to smoke a bone-in chuck roast for pulled beef for New Year's, using a tried-and-true recipe. We are traveling, so unfortunately I will need to smoke it the day before, and heat in an oven before serving.

    The question is, when is the best point to interrupt the process? Would it be better to complete the cook at home and transport just the shredded beef, or to stop at some point in the cook (say, an hour or two into the stall), wrap and refrigerate the roast, then complete the cook and shred at the location?

    Hi Jon, we encounter this situation on a daily basis in the restaurant. Cook your roast till just barely done for your use. Chill and heavily wrap in foil. When you are ready to re-heat, slam into a 300 degree oven till heated through, then do the voodoo you do so well. We do this with prime rib, chicken, etc. It's no big deal. The larger the piece(s), the more moisture you will retain, so we don't shred or whatever until the final use point. I hope this helps.


      I've had good luck cooking chuck roast and pulling it the day before, then reheating in a crockpot with a little extra moisture the next day. I took this particular pulled beef to a party. It was one of the only crock pots that was completely empty at the end of the evening. People were hunting me down asking how I made it.


        I will echo Pit Boss' technique too. I've reheated in a crock pot with great results, no one knew any different, it was even hard for me to tell. Strat50 gives great experienced advice too. The good news is, you'll be fine either way you go!

        Since this is your first post, please check out our homework assignment post for new members, it contains lots of how-tos and please-dos!

        Hope to hear & see more from you.


          I too have used the crock pot this way and it works well. Once I didn't have access to a crock pot, and since I vacuum seal left over pulled meat and that reheats well, I pulled one, added some of the liquid, let it cool, then vacuum sealed it and froze it. The next day I heated it in a pot of simmering water and it tasted like it just came off the smoker.



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourácompleteáreview

          The Pit Barrel Cooker May Be Too Easy

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them

          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
          Click here to read our detailedáreview

          The Good-One Is A Superb Grill And A Superb Smoker All In One

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read ourácomplete review


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal