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  1. S

    How long can I keep a smoked brisket in the refrigerator?

    Thank you for that suggestion. I will do the same and portion them out. My in-laws have a food saver that they rarely use (maybe once last year), maybe I'll offer to buy it from them.
  2. S

    How long can I keep a smoked brisket in the refrigerator?

    No, not vac sealed. Just inside of a ziplock bag.
  3. S

    How long can I keep a smoked brisket in the refrigerator?

    Left over brisket, not sliced. How long can I keep it in fridge?
  4. S

    When to start a smoke?

    I have a question about the suggested method of smoking even days in advance. Lets say I smoke just one day in advance, do I still wrap in put in cooler after brisket is "probe tender"? or do I just let it cool down and store in fridge until the next day?
  5. S

    Smoking tri tip like a brisket

    Thank you. I do not think it was moist enough, I added the au juis to it at the end that that improved. Smoke ring was not prominent but the flavor was good. What would I do different next time? I would avoid lump charcoal, I felt the heat got out of control because of some large pieces. I...
  6. S

    Smoking tri tip like a brisket

    I used a weber kettle, so I can't just set it to a temp. I got busy with other things and did not realize heat got out of control. After improving temp I ended up wrapping in foil at 164 I think it was, took it to 195, unwrapped and let it go for about 20 min to set the bark. Rested it about 1 hr.
  7. S

    Smoking tri tip like a brisket

    Well, I tried it for the first time yesterday. I'm new to smoking so I did make a mistake or two along the way but at the end, the results were okay. I was not blown away. I might try it again and try to make less mistakes next time and see if that improves but otherwise I'll stick to brisket...
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    What are your favorite sides to serve with smoked meats?

    Oh yeah, I was curious about a smoked cream cheese dessert. By the way, thanks to everyone for the recommendations using Dukes mayo. I was not aware of that one. I don't think they sell those in my area, all I see is the Best Foods brand everywhere.
  9. S

    Smoking tri tip like a brisket

    Thank you, that is a great idea!
  10. S

    Smoking tri tip like a brisket

    Yes I figured I will just have to trust the process and not stress about it. I'm learning how to smoke meat and thought it would be best to get some practice with tri tip since a whole brisket is way too much meat for my family.
  11. S

    Costco brisket

    A couple of days ago, I went to a Costco in southern California between Orange County and LA county and they sell packer and flats. Well, the flat was going for 11.99 a pound!
  12. S

    What are your favorite sides to serve with smoked meats?

    Sometimes I end up putting so much emphasis or effort in the smoked meat that I forget that people may want something else to go with it for dinner... I'm not much of a cook but I'm not afraid to try making a couple of side dishes. What do you guys usually serve with smoked meats?
  13. S

    Smoking tri tip like a brisket

    I'm in southern California and this tri tip is untrimmed. Sounds like it is best to leave that alone.
  14. S

    Smoking tri tip like a brisket

    I was going to take it to around 165, wrap in butcher paper with some tallow and put back in until I'm happy with tenderness. Yes even if I'm embarrassed about the results I will post them pics (will claim it was for educational purposes).
  15. S

    Smoking tri tip like a brisket

    Hi, I'd like to attempt smoking a tri tip like a brisket tomorrow. I've gone through a few tips on other threads and one of the things that worries me is that it seems like "probe tender" is different for a smoked tri tip where it will not feel like a "probe tender" brisket so how would I know...
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    Christmas Wishes

    Merry Christmas!
  17. S

    BRISKET FLAT, MY WAY

    Hey I have the same set of fine china!
  18. S

    New to smoking from Southern California

    Thank you for those great suggestions!
  19. S

    Reheating Brisket For Work

    I don't know guys, to me, sous vide is a risk because your food is cooking in plastic. It may be convenient but I can't do it.
  20. S

    New to smoking from Southern California

    The others had issues where the point section was great but the flat was not but I could not tell if that was considered undersmoked/undercooked. I don't think it was dry but it was not flexible as I've seen on tutorials where the slice of flat bends over the edge of the knife. Judging it...
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