Food Smokers and Smoking Tips/Tricks/Techniques

I'm thinking it may be this weekend that I cook at least a good brisket or two. I want to slice one up, vacuum seal it and then freeze so we can take it to the mountains with me. Wife wants me to show her how to use the smoker before Sunday so she can make something for me for fathers day. Figure I will clean the rig up some one night this week and then maybe do the brisket on Saturday to show her how to use it right, then she can do whatever she wants on Sunday with little guidance. I was thinking of maybe having her do some flank or a tri tip or maybe even a nice beef roast. Will def be using the new rub on all of it.

 

Ive vacuum sealed a bunch of smoked meats. They heat up best if you submerge them in hot water for 10-15 minutes while still vacuum sealed, kind if like a sous vide

 

Ya I was planning to use hot water, if I end up doing two of them (not sure how many people are going to be there) I may boil a bunch of water and put them in the cooler with the hot water and close the lid to let them go a little while. Will be sliced before I seal it so should make heating it back up easier.

 

Don't waste that kind of time, throw them on the intake manifold.

 

From frozen or thawed?

 

Think I might try some Faux Burnt Ends this weekend.

 

I let mine defrost in the fridge and toss in the microwave.

 

Many a time I've put thawed vac seal bags of brisket, ribs, whatever and put it on the dashboard for an hour or so. Use defrost in winter, just sunshine in summer. Flip the bags every so often. Premium road trip snackage. Gotta have lots of napkins.

 

Yeah I never really put much thought into it but I figured the bbq places in texas had a secret rub to get their signature flavor...needless to say it was something simple...salt pepper and smoke! lesson learned I guess...I wont do a brisket any other way, I did have it a little too close to the coals so the bottom got a little tough which dried a little bit but I think I will put it further from the coals next time.

 

usually thawed but you just double the time for frozen

last time I microwaved vacuum sealed meats it almost blew up the microwave at work lol

 

Oh. That's why you put them on a plate with a towel over it. Never leave it in the bag

 

So you're the guy that microwaves popcorn for 10 minutes and sets off the fire alarm.

 

burned popcorn is a horrible smell.

 

I've gone a step farther and set a jiffy pop on fire to the point where it was shooting fire balls of popcorn in my college dorm room.

 

Beeatch, you got talent!!

 

Someone did that at a place I used to work. It smelled so bad that they banned microwave popcorn, next time someone heated up some REALLY fishy fish place smelled BAD. That time they just removed the microwave lol.

 

Mine banned popcorn after a few turned it on for too long, then walked away, it started smoking and the fire alarms went off. After about 3-4 times of that happening,,, MAGIC, policy happened.

 

Anyone know who's got the best deal on Lump charcoal currently?

 

@scottalot might. He's the king of coal.