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

nauidvr1

Smoke Blower
110
10
Joined Feb 1, 2007
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!

 
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les3176

Master of the Pit
1,290
22
Joined Feb 10, 2009
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.
 

nauidvr1

Smoke Blower
110
10
Joined Feb 1, 2007
WOW lookin good so far, Gonna be an all-niter 
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.
 
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.
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.

 
 
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les3176

Master of the Pit
1,290
22
Joined Feb 10, 2009
Great looks like the next time i smoke the mes is gonna be FULL.thanks NAUI
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


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

nauidvr1

Smoke Blower
110
10
Joined Feb 1, 2007


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

Smoking Fanatic
749
20
Joined Apr 2, 2009
Just goes to show you, no 2 pieces of meat are the same. Ya gotta love it.
 

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