A few random ???

[bflosmoke]

Here are a few rather simple questions from one rather simple guy. 

Does anyone know where I can get zip locks bigger than 1 gallon. I need to let my meat soak over night.(sounds kinda kinky dont it)

If I do a brisket and a pork butt at the same time whick type of wood should I use.

Any ideas on where to get a  wheeled cart of some type that would make using my bradley easier.

Thanks

[rcger]

Here are a few rather simple questions from one rather simple guy. 

Does anyone know where I can get zip locks bigger than 1 gallon. I need to let my meat soak over night.(sounds kinda kinky dont it)

If I do a brisket and a pork butt at the same time whick type of wood should I use.

Any ideas on where to get a  wheeled cart of some type that would make using my bradley easier.

Thanks

I can only answer 1 part of your question...the cart.  I bought a wheeled TV stand at WalMart.  I had to put it together.  I think it was about $24.  It's not the best, but I think it will do for a while.  It has a shelf that's nice for storing my pucks and Maverick.  I hope that helps.

[FLBentRider]

I get the big 10 gallon ziplocks at Target / wal-mart.

Wood is a personal preference. I'd do hickory or mesquite, or perhaps apple or oak. Or maybe a combo. Noone has ever sent back my q and demanded a different flavor of smoke.....

[bflosmoke]

Thank you guys. I appreciate it.

[NePaSmoKer]

Cabelas has a pretty nice steel chromed  wheeled cart for their dehydrators that would work. I get big ziplock bags at walmart also. they come in small (5 gal sz) med (7.5 gal) and large (10 gal) I have put 2 briskits in a med sz.


Cart under my dehydrator.


nepas

[KyNola]

NePa,
Where I live in Western KY, there is no Cabela's.  Can you give me some dimensions, etc?  I could be all over that.

KyNola

[Habanero Smoker]

tjmco;
Welcome to the forum.

A lot of grocery stores now carry 2 gallon sealable bags. A bag will easily hold a 10 pound butt, or an 8 pound brisket flat. Also most stores sell brining bags, you see them more often around Thanksgiving through Christmas. Brining bag are costly, and thinner.

I purchased a 3 shelf push chart similar to NePas from Sam's Club, but I'm not sure if they still have them. If they still have them keep in mind that they are chrome plated, not stainless steel; so eventually it will rust. I've had mine outside 24/7 for about four years, it has a lot of rust, but works fine; and makes it easy to move around the deck. One other thing about this cart. One shelf is a basket, if you assemble it as directed; basket on top, you will not be able to open the door, unless you raise the height of the smoker by placing 1" boards under the legs. What I did was assemble the cart with the basket shelf on the bottom.

When I smoking both beef and pork; wood flavors that work well for me are oak; pecan or hickory.

[bflosmoke]

 Thanks Habs
(up here  habs is the nickname for the Montreal Canadians, I hope your not a hab fan.)
The cart looks nice I am going to BJs today and they carry pretty much the same as Sams Club I will check it out.
Quik ?  Can pulled pork be frozen ? I wont be able to maintain temp up here in the winter months.
How bout brisket?

[pensrock]

I have vac sealed pulled pork in the freezer right now. I made it a couple weeks ago to take with us on vacation in a few weeks. Brisket would freeze well also. I would think you may want to slice it first then vac seal. I have not done brisket before so I'll let some others chime in with more experienced answers.

[FLBentRider]

I have vac sealed / frozen pork butt with great results. Brisket is never around long enough to freeze.

[bflosmoke]

Freeze smoked and pulled, No sauce right?

[pensrock]

Freeze smoked and pulled, No sauce right?

Correct. I add the sauce after reheating in a crock pot.

[FLBentRider]

Roger that.
I just take it apart, take the fat out, leave the meat in as large a sections as I can. I put it in the fridge overnight, then vac seal the next day. I add the sauce after re-heating in hot water or crock pot.

[Habanero Smoker]

Habs is short for Habanero Smoker. When I freeze brisket, I slice it first, then vacuum seal. I feel it is easier to reheat that way. For pulled pork I do the same as Pensrock, except I add the sauce, but you have to partially freeze the pork before sealing, or the juices will get sucked out.

If the cart has the basket, if you place it on the bottom make sure you place the basket shelf high enough so that the wheels clear and can turn.

[Oldman]

Brisket is never around long enough to freeze.

Amen to that!