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Posted on 5/14/23 at 3:00 pm to theantiquetiger
quote:
It’s because it’s cold. I chilled it to slice it, and then freeze in portions
I think everyone here would agree the best way to freeze it would be to freeze it in chunks, thaw, reheat, and then slice. Help prevent the meat from drying out. The less surface area exposed to air, the better. But….it’s yours, if the frozen sliced brisket works for you, have at it! We can criticize and complain all we want but we aren’t the ones eating it.
Posted on 5/14/23 at 3:23 pm to SixthAndBarone
Yep I freeze in chunks vacuum sealed throw in a pot of steaming water to reheat.
Posted on 5/14/23 at 10:09 pm to SixthAndBarone
quote:
I think everyone here would agree the best way to freeze it would be to freeze it in chunks, thaw, reheat, and then slice.
That’s what I do. But if you have a vacuum sealer, it may not matter that much.
This post was edited on 5/14/23 at 10:10 pm
Posted on 5/15/23 at 8:23 am to GREENHEAD22
quote:
I have the OKJ 3in1 which has a small offset smoke chamber.
I had the same one for years. Really, the only way I was able to get a half decent brisket on it was to make a U with coals in the offset starting and ending on the door side. Also, since that big chamber didn't seal well, I'd add a water pan under the brisket. This really only lasted until it hit the stall, then I'd just wrap and finish in the oven.
An ambient temp probe and water pan with that thing is a must. It will take you a few tries to figure out how wide to make your coal base so it gets hot enough in the big chamber.
Posted on 5/15/23 at 9:12 am to theantiquetiger
quote:
It’s because it’s cold. I chilled it to slice it, and then freeze in portions. So much easier to slice cold.
that is some good-looking roast beef.
Posted on 5/16/23 at 10:32 am to theantiquetiger
quote:
Came out perfect
lol....no....it didn't.
Posted on 5/16/23 at 1:23 pm to GREENHEAD22
Coarse salt and pepper. smoke at 225 for 1 hr/lb of meat.
Trim it out so that it's smooth all around. Trim a tiny amount of fat from underneath. Most will render off but you will still need to trim under to even out everything. There are some videos online on how to trim. Remember that it's OKAY to trim a tiny amount of meat off for the sake of making it aerodynamic for the smoke to penetrate. It would be better to cook less meat correctly than more meat incorrectly. You will not lose a whole lot.
YouTube: "Hot to Trim a Brisket"
Use hot burning woods (mesquite, oak, hickory) to get the most flavor.
When internal temps reach over 160, wrap in butcher paper and throw back in until 190, then monitor closely until it reaches 200.
Note: if you wrap in butcher paper, you will lose a tiny bit of bark but will cook internally quicker. The reverse is true if you continue smoking without it wrapped. I think the juices add better flavor than a potentially drier/crunchier bark on a brisket.
After cooking, let it rest
Trim it out so that it's smooth all around. Trim a tiny amount of fat from underneath. Most will render off but you will still need to trim under to even out everything. There are some videos online on how to trim. Remember that it's OKAY to trim a tiny amount of meat off for the sake of making it aerodynamic for the smoke to penetrate. It would be better to cook less meat correctly than more meat incorrectly. You will not lose a whole lot.
YouTube: "Hot to Trim a Brisket"
Use hot burning woods (mesquite, oak, hickory) to get the most flavor.
When internal temps reach over 160, wrap in butcher paper and throw back in until 190, then monitor closely until it reaches 200.
Note: if you wrap in butcher paper, you will lose a tiny bit of bark but will cook internally quicker. The reverse is true if you continue smoking without it wrapped. I think the juices add better flavor than a potentially drier/crunchier bark on a brisket.
After cooking, let it rest
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