Got a new 4-rack for Christmas and am very excited to smoke away. Did some baby backs and a young turkey the first day. Both turned out ok for a first try. Cold smoked a mild and a sharp cheddar block tonight for 2:40. Had no problem keeping temp between 69 and 71 using hickory. Have them wrapped tight in fridge now. Counting down until 10 days to get into them.
Question: I have a brisket waiting. How long can you keep one wrapped tight after applying rub before placing in the smoker? Plan on using a dry rub with no mustard.
Hey DT welcome to the forum. As far as the brisket I can't say as I have never done one, but someone will be along to answer you. As for the cheese 10 days is just about the minimum. Longer is better. I leave mine atleast 2 weeks.
Thanks Quarlow. What is your favorite cheese and wood?
Welcome to the forum DTAggie . I would smoke it after 24 hours, longer should be OK but that's my choice.
Check out the recipe site. Both WTS and Pachanga have great ideas on briskets. Olds Place (http://www.susanminor.org/forums/)
And keep that vent open. ;D
I have only done one batch so far but I used apple on old aged cheddar,mozzarella and and white cheddar. I smoked for 2 hrs with the temp around 70 degrees. To be honest I was not impressed with any of it. The white and the mozza had no real flavour, the old cheddar had some flavour but I like more. So the next batch will be with my temps up near 80 and it will get 4 or 5 hrs of oak smoke.
I like heavy smoke flavor in my cheese as well. Will let you know how it turns out.
Welcome, are you from Texas?
Classic - Yes, Dallas area
Well CRG has got another Buddy ya'll ;D ;D
Goooo Cowboys!!
And you went to school in College Station?
Ooh, sounds like sonny has maybe met and old acquaintance?
Quote from: Quarlow on December 27, 2009, 08:57:06 PM
Ooh, sounds like sonny has maybe met and old acquaintance?
Any body from Texas is Family!
Of course in College Station. Class of 89. Heading back down Thursday for New Years with good friends. Wanted to rub down a brisket before I go to put in the new Bradley Saturday evening when I get back. Wanting to know how long I can safely leave one rubbed down and wrapped up.
Was it a vac pack brisket or has it been frozen?
Vac. Has not been frozen. Date says use or freeze by the 2nd.
You are good to go.
do your rub and wrap in sarah wrap and back in fridge.
might want to set it in a pan
how big is the brisket?
Thanks Classic. What part of Texas you in?
So what year did you go there Sonny?
East Texas, Livingston.
Q, I didn't have the grades or money to go to A&M.
Went to Lamar in Beaumont.
and you were probably closer to class of say umm 1978 or less than 82'. Am I right.