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post #1 of 20
Thread Starter 
Let me start out by saying Hello and thanks for having such a great website. I have been lurking for awhile now and thought it was time to start joining in.
I am 41 yrs old and live in the great state of Ohio. I starting smoking meats a couple yrs ago after finding a vertical smoker that was brand new at a yard sale for ten bucks. Best $10 I've ever spent and have been hooked ever since.
Now on to a question for you guys. Were having a little get together for Sunday and of course its going to storm all day Sat so I put my brisket on to cook this morning and should be finishing up about 10 or 11 tonight. I have never smoked one a day early before and don't know the best way to reheat it with out drying it out. So do I reheat it whole or would it be better to slice it up and reheat that way?
Also I had my first taste of a fattie a little while ago. Now thats some good eating right there. Thanks for the great idea. I just put a little cheddar cheese in the middle and put some rub on it. I figured I would post my first pics.

Thanks for any help you can give me with the reheating issue.
post #2 of 20
You'll be havin us droolin all the time with pics like that!!! Looks awesome! PDT_Armataz_01_34.gif

Welcome aboard!
post #3 of 20
Welcome to SMF!

I would slice the brisket and then reheat in a crock pot, or in the oven set at 250 in a foil covered pan.

Hope this helps.

Take care, have fun, and do good!


post #4 of 20
Welcome to SMF
That fattie looks great!
Nice smoke ring too.

Keep the pics comin'!
As for the brisket I haven't even had the pleasure cooking one yet.
post #5 of 20
Welcome aboard! Nice pics and BTW, nice Fiestaware! (We have every color they make...)

I have had really good results reheating in a crock pot. Good luck!
post #6 of 20
Thread Starter 
Thanks for the comments. So when you use the crock pot do do put the bbq sauce in there with the meat?
post #7 of 20
Welcome aboard. That fatty looks awesome.
post #8 of 20
I use a finishing sauce, but yes, liquid is good!
post #9 of 20
Raw, I am no expert but I would slice the brisket, put in alluminum pan, cover with any left over juice and tent with foil. Reheat in oven. Generally when eating brisket around these parts BBQ sauce is always served on the side. Hope this helps.
post #10 of 20
I prefer the oven reheat for anything with cheese in it. Personally I can control the cheese melt better.
post #11 of 20

Hey RAW.................

How did you get those big pix posted ? When I tried to upload some even smaller than those I got a "no go" message . Tell me the secret please.......PDT_Armataz_01_37.gif
post #12 of 20
Thread Starter 
I uploaded the pics to photobucket.com and copied and pasted the IMG tag.
post #13 of 20
Yum! That fattie looks so good!

Thanks for the crockpot tip - I was wondering that myself because this is the first time I've ever smoked a brisket the day before the event.
post #14 of 20

Looks great!

Looks great RAW! I had never heard of a fatty...at least not meat wise....until I found this place! I'm gonna have to try that!
post #15 of 20
That fatty looks mouth watering. PDT_Armataz_01_34.gif
How long did you smoke it for and at what temp? I was gonna try my luck at one this weekend.
Oh, and welcome aboard. Lots of nice people here with a wealth of good ideas.
post #16 of 20
boy that brings a fattie to a whole new level

nice work
post #17 of 20
Thread Starter 
Temp was about 225 and I had it on almost 4 hrs. It was the 2lb log from Sams
post #18 of 20
Welcome to SMF RAW!!! Nice looking fatty as well.
post #19 of 20
Welcome RAW -

Love them fatties! I like to throw cheese in there too and to help keep it under contraol I buy High Temperature cheeses. Great to put in you ABTs and sausages too.


The hot chese is new and really good!

post #20 of 20
Thread Starter 
Thanks for the links Deejay, I never knew they made high-temp cheeses. I going to check them out.
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