SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Four 7 pound Briskets just went in the Smoker...! w/ Que View
New Posts  All Forums:Forum Nav:

Four 7 pound Briskets just went in the Smoker...! w/ Que View

post #1 of 9
Thread Starter 

Hey All,

I haven't been on the boards for quite some time, due to - well, just life....

 

Anywho, thought I post up some Que View for ya'll. Got the pit temp set for 225, gonna smoke till they're at 195-200. Gonna serve up one, sliced, tomorrow lunch. The others will be held in a cooler for 2 or so hours, cooled down in fridge, then vac packed and frozen. That way I'll have enough briskets to last thru the winter.

 

I discovered this by accident - vac packing & freezing the smoked meats, the flavors are deeper after a few weeks, or months in the freezer. The story behind that comment is, that last year I had smoked a butt load of pork butts and had a few whole butts left over, after a gathering, so I vac packed then & froze them. A few months later, at the most inopertune time my sister-in-law requested that I smoke some butts for a birthday party (mind you this was at 9pm at night & I didn't have a stock of fresh butts - nor was I able to start smoking at the drop of a hat). Anyways, I suddenly remebered that I had butts in the freezer, so I told her I would work my ass off all night to get her some smoked butts, by 1pm the next day. I pullled 2 butts from the freezer to thaw over night, spritzed them with apple juice & Jack Daniels, double tented in heavy duty foil, and tossed them in the oven. All the relatives, neighbors & friends wanted to know what I had done different - 'cause my butts were always great, but this was "the best one I had cooked" - according to them. So I put that little feather in my cap, and now I always cook 2-4 times what is needed - hell I fill the smoker to it gills sometimes - just to have meat all winter or if I know I am going to be busy for a few months.

 

 

Room Temp for an hour before prepping (these are the kind with the nose cut off). Bought an 82 pound case of these little suckers, for a "couldn't pass up price"! 

11_brisket_01.jpg

 

 

Preparing the Briskets  with Dijon Mustard & Jeff's Rub

11_brisket_02.jpg

 

 

In the Smoker w/ temp probes attached. Should be about 10-12 hours now!

11_brisket_03.jpg

post #2 of 9

WOW lookin good so far, Gonna be an all-niter  beercheer.gif

post #3 of 9

Thats a great idea to freeze after you smoke!! It doesn't become "mushy" after being froze? I would love to do this so when i get busy in the spring,summer and fall i could have smokey goodness without toomuch time.

post #4 of 9
Thread Starter 
Quote:
Originally Posted by raptor700 View Post

WOW lookin good so far, Gonna be an all-niter  beercheer.gif


Nah, not an all nighter for me. My Smoker is a Smokin Tex Pro electric - you just feed the wood box, shut the door and set the temp. Of, course I have my remote temp gadget on my night stand in case there are any problems.
 

 

Quote:
Originally Posted by les3176 View Post

Thats a great idea to freeze after you smoke!! It doesn't become "mushy" after being froze? I would love to do this so when i get busy in the spring,summer and fall i could have smokey goodness without toomuch time.

Nope it dosen't get "mushy" - but if needed, just open up the foil tent for the last 30-60 minutes in the oven and that will harden it back up.

 

post #5 of 9

Great looks like the next time i smoke the mes is gonna be FULL.thanks NAUI

post #6 of 9
Thread Starter 
Quote:
Originally Posted by les3176 View Post

Great looks like the next time i smoke the mes is gonna be FULL.thanks NAUI


Glad I could impart my tidbit of info to you guys.

post #7 of 9

icon_cool.gif

It looks like you are well on your way to some fine eating soon enough.

post #8 of 9
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

It looks like you are well on your way to some fine eating soon enough.


Yep, can't wait until later this afternoon! I am waiting for the last one to come up to temp before pulling it out & wrapping in foil. It was knida weird, all four of them reached temp at different times. The first one came off at the 9 hour mark, I still have one in the smoker at the 15 hour mark!

post #9 of 9

Just goes to show you, no 2 pieces of meat are the same. Ya gotta love it.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Four 7 pound Briskets just went in the Smoker...! w/ Que View