Recent content by pork off

I vacuum sealed a chunk of the brisket last night and froze it. The vacuum sealer is great. ....get one!

Thanks for the info and compliments. Looking forward to posting my next smoke. I have a few chuck roasts in the freezer that are dying to jump on the smoker! Post some pics of your brisket if you have any.

Well here is the finished product! Wrapped it in foil at 189* IT and had to finish it in the oven because it was getting late. Cooked it to 199* then put in a cooler for 1 hour. Would have done a longer rest but had to eat it ! It turned out pretty good for my first attempt. Tasted great...

Put the brisket on this morning at 8 a.m. and went with the water pan, rubbed with some salt pepper and paprika. Threw on some oak chunks and some hickory nuts. Will update later on with progress.

That's what I am going to do. Thanks. I just wish every attempt didn't cost 30 to 40 dollars! Haha. Hoping to smoke it on Thursday. Will update and post pics. Here is some chicken I did a while ago.

Thank you both for the info. I will try a little from each. I will hopefully be able to throw it on the smoker in a day or two and will update with pictures and what I did. If anyone else has some info please let me know.

I am going to try my first brisket soon and have a few questions.  I read tons of posts and everyone has so many different techniques that it is hard to determine what is correct.  I have an 18.5 WSM and will be using Kingsford blue.  There probably is no right or wrong way, but a known good...