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"! 

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    Preparing the Briskets  with Dijon Mustard & Jeff's Rub

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

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    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 Smoking Guru OTBS Member SMF Premier Member

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    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.
     

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