Smoking meats

[scottr]

I just picked up a Little chief smoker and smoke a few ducks and some snow goose I had left over from last season. Brined them for about 14 hours and smoked them over 4 pans of apple chips for 4 hours.

My question is how long can I keep these in the fridge before I should finish them off in oven?

[ICEMAN]

Smoked them whole or pieced them up? What is your goal meal with the birds.....whatcha' going to do with it...?

[scottr]

Smoked them whole or pieced them up? What is your goal meal with the birds.....whatcha' going to do with it...?

Smoked whole breasts a few were on the bone. I was thinking I would finish them off in oven.

[nw_bowhunter]

I would personally complete the cooking with the smoker. I would be concerned about bacteria and re-heating them. What temp was your smoker at?  I bet they are cooked. Did you temp them?

[ICEMAN]

Sorry guys, most of those smokers are just imparting a smoked flavor and drying out your foods-not cooking them. They are "cold" smoke dryers basically....You may wish to check your manual, can't find mine right now..... Anyway, the whole idea with the brine is to kill the bacteria, not the little bit of heat generated in the smoker... Smoked fish is a raw fish meal. Raw meats...

From what I understand, and I am sure others here will correct me anyway.... For larger pieces of meat, in order to kill bacteria, you need to cut the pieces into small enough portions so that the brine can do it's job and reach hidden bacteria within...

Let the correcting begin....

[scottr]

The smoker gets to 145. The recipe book say the meat will keep in the fridge for 2 weeks but that seems long to me. It also says to finish them at 300 in the oven.

[nw_bowhunter]

hmmm... I guess it depends on the type of smoker on weather the food will be cold smoked or smoked while actually cooking the product.

I am In agreement that if the brine is used it will stop the food-spoiling microorganisms. I brine polurty all the time than smoke several time and complete cooking at maintained heat in my smoker. I use the brine to keep the meat most and tender. 

[robb92]

I would get a digital meat thermometer, set the temp you want the meat to reach and set the alarm and walk away. You can pick one up pretty cheap and they are a good thing to have if you plan on smoking meat.

[Alchase]

The brine actually cures the meat and keeps bacteria from forming (practically cooks it) if done correctly you should not have to refrigerate after curing and smoking.
The exception might be with thick pieces not sliced up. There would be no way to ensure the middle was brined. 
Cold smoking is usually done below 90 degrees and done with thin cuts. For full birds you want to ensure your internal temps reach 155 degrees "minimum".
If your Little Chief only gets to 145 degrees I would defiantly cook it again until internal temps reach a minimum of 155 degrees.

I use a Bradley commercial grade smoker that can also cook. When I do chicken or turkey I brine then cook at 200 - 210 degrees until the internal temp reaches 145 degrees measured on a remote temp sensor. this can take from 2 - 3 1/2  hours depending on size. only the 1st hour gets smoke. I then remove the bird and wrap in a damp towel and put in a cooler for an hour. Internal temps usually rise to around 155 to 160 as it steams in it's own juice.