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?
Announcement
Collapse
No announcement yet.
Roastus Interruptus
Collapse
X
-
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?Tags: None
-
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.
-
Founding Member - Pit Boss Emeritus
- May 2014
- 4905
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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.
Comment
-
Administrator
- May 2014
- 17625
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
Comment
-
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.
Comment
Announcement
Collapse
No announcement yet.
Comment