Another Weekend Another Smoke

[jdusek]

I am cooking this for next weekend. I will freeze it for a couple of days then start defrosting before Saturday which is my day to cook at my bro's ranch.

Just FYI you can smoke a brisket and ribs up to 4 months before and then freeze (some people say longer but this is what I do). You want to smoke it then let it rest for several hours in a chest is best. Then put in the fridge overnight; next vacuum seal and freeze. To reheat th best way is to heat over open coals for an hour or hour half. The coals should be burnt down with no flame. If that is not possible then an oven at 225 for an hour.

You would be surprised of how many BBQ joints serve meat this way. Like the Famous Salt Lic in Driftwood.




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[Charles Helm]

Well it looks pretty good. How did it come out?

[jdusek]

Here are some post pictures. I have them in the freezer now waiting for the weekend. Smelled good and the juice was tasty:) But I did not have any yet.

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[Charles Helm]

Nicely done!

[ifish2]

Most people put the bags in boiling water until warm and then serve. I have even put them in the fridge to defrost and then warmed in the microwave. We vacuum freeze brisket, chicken, and pulled pork butt in small portions and then heat up when we don't feel like cooking dinner. The pulled pork and brisket make great sandwiches with a little sauce or you can put it on a baked potato with a little cheese and sauce. It makes for a great quick dinner.