I like slow cooked, mesquite smoked brisket. Texas barbeque. Well last weekend I cooked one up. Ten hours of slow cooking using wood in an offset cooker. It turned out excellent as usual. Only problem is I hardly had any for myself.
If I am going to go through the work I might as well do several at once. So that's what I am going to do this weekend. I can get probably three whole briskets in the cooker at once, maybe four.
I have never frozen any brisket but I would be using a Foodsaver to vacuum pack. Should I seal it up while still hot or let it cool down? I would hate to get freezer burn. Any tips on freezing?
I know there are plenty of smokers out there. You have to smoke more than just fish.
Man we ate the last brisket off our cattle from last year. Looks like we go shopping for some you made me very hungry. All I have is some fresh Halibut and some nice black sea bass he he.
Brisket is my favorite next to ribs......just thought I would tell you for doing ribs if you dont have a rib rack get one. Your finished product will turn out better. :cheers:
When I was looking for one I could not find the "right one" for my unit, well maybe I should say I thought they were way to much $$$$. I ended up making my own out of aluminum stock and nuts and bolts.....it works great and I can do 7 racks at a time. :cheers:
I just Google searched for one on line, I could not find one in town. :cheers:
Hey River Ranger,
I saw a good size rib rack at the Bed Bath and Beyond tonight in Gresham Station, on the wall just after you walked through the front door! It was longer and wider than webers! Sorry I did not see the price though!
the Smokey Mountain does a good good did a ribbi roast this last weekend
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