Never Smoked before, need advise

macattak · March 06, 2009, 06:36:10 PM

Quote from: FLBentRider on March 06, 2009, 05:27:27 PM

after typing all this I just realized that you were talking about Ham and brisket. For brisket, same applies for smoker then to oven.

Oops. I was thinking butts too! I get even less brisket in my OBS.

Margareeman · March 06, 2009, 07:18:02 PM

Guys, I can't thank you enough for all the advise. Now I am thinking and leaning towards the digital 6 rack, just for the fact of the extra room inside. Are there really that many problems with the DBS? You guys are right I will go larger with the portions. I could probably eat half a brisket myself! So could I actually smoke lets say a month ahead and vac seal, that way I would not have to use the oven, If so should I freeze whole or cut up? Thanks again for the input.

IKnowWood · March 06, 2009, 08:34:49 PM

Also, do many of these smokes well in advance to give you time to cut, slice, shred what you do. You might need to do the brisket to different levels as the ham. Make sure you got fridge space. And get a good rub on all before each respective smoke. then vac seal them before the event. And make sure you got youre re-heat plan well thought out.

This is a great adventure. I do this type of thing once a year with 20 to 40 lbs of pork. I keep thinking of mixing it up, but its a lot of work.

good luck.

macattak · March 07, 2009, 06:39:18 AM

I would vac seal cut up as it is easier to reheat evenly. Since you're doing brisket, I'd get some practice as I find it more challenging than butts to get just right.

Mr Walleye · March 07, 2009, 07:01:52 AM

I agree with Macattack. When you reheat you can allways use a little beef broth with it to ensure moisture and flavor are there.

Hopefully WesTexaSmoker will comment on this as he does a lot of fine lookin briskets. I also agree that you will want to try a few first to get it "dialed in".

Here is a link to WesTexaSmoker's Brisket over on the recipe site.

Mike

Habanero Smoker · March 07, 2009, 02:32:12 PM

Also if you look towards the end of the following recipe, Pachanga has some tips on storage and reheating brisket.

Brisket Pachanga

HCT · March 09, 2009, 04:43:56 AM

Hi Marga, welcome to the forum.

Margareeman · March 11, 2009, 04:01:58 PM

Thanks for all the info guys, I will keep you up to date as soon as the smoking begins.