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

Discussion in 'Beef' started by nauidvr1, Jan 1, 2011.

  1. nauidvr1

    nauidvr1 Smoke Blower

    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"! 


    Preparing the Briskets  with Dijon Mustard & Jeff's Rub


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

    Last edited: Jan 1, 2011
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    WOW lookin good so far, Gonna be an all-niter  [​IMG]
  3. les3176

    les3176 Master of the Pit

    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.
  4. nauidvr1

    nauidvr1 Smoke Blower

    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.
    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.

    Last edited: Jan 1, 2011
  5. les3176

    les3176 Master of the Pit

    Great looks like the next time i smoke the mes is gonna be FULL.thanks NAUI
  6. nauidvr1

    nauidvr1 Smoke Blower

    Glad I could impart my tidbit of info to you guys.
  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    It looks like you are well on your way to some fine eating soon enough.
  8. nauidvr1

    nauidvr1 Smoke Blower

    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!
    Last edited: Jan 2, 2011
  9. porked

    porked Smoking Fanatic

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