Search results for query: *

When I have left over ribs I just cut them into three bone pieces and vacuum pack, then freeze them. They are obviously fully cooked. To serve I just let them thaw then drop the vacuum pack into simmering water.

Curious why you did not just leave it in the smoker until finished at 200-205?

Put it in early, I have had them take 3 hours per pound. No need to foil, take it to internal temp of around 203* or when the bone gets very loose. IMHO, better bark without foiling.

This should be a sticky! How many time do we read: I put my butt on at 0600, it's now 9pm and it's not finished, we are starving, what should I do? I think that is the most popular post on the forum!

I actually prefer fat side off!  On the last one I smoked I cut the fat layer off. More bark, more flavor, more goodness. No downside at all...

I inject AND use the finishing sauce. I think the injection really adds to the flavor during the long cooking time.

I doubled it. I use about 2.5# for each. I put two slices in each bag because one is never enough! Heating in hot water in the bag works great.

No problem at all. I hope you try it and post your results!

See my first post above for the info. If you have any other questions I'll be more than happy to answer!

I think it's BS. Brisket is no more difficult than any other meat. I did one my 3rd smoke and it came out great. Go for it!

Sliced, vacuum packed ready for the freezer.

Finished! I can't tell you how good the recipe is!

It won't be long...

Basting after 1.5 Hours.

Meatloaf in the Cookshack @250* with Hickory and Cherry. I'll baste after the first hour. Will smoke for about 3.5 hours to get to 165* This is an instant favorite of anyone that tastes it! Using my version of: http://www.foodnetwork.com/recipes/alton-brown/smoked-party-meatloaf-recipe.html

Oh yeah.

I've never injected a brisket. I have had such good flavor with only S&P that I don't think I'd ever try a rub either. I just love the smokey beef flavor. You can call me a Franklin fan! Great video: 

It all looks great!

Looks good! I always add wood chips when I grill. A nice touch.

This one is very tasty: http://www.foodnetwork.com/recipes/alton-brown/smoked-party-meatloaf-recipe.html: