Holiday Smoking, YUM

moeh1 · Jul 6, 2011

Pull the brisket off the heat at the end wrap in foil, put in a cooler full of towels or newspaper for insulation value and let it set for 60-90 minutes. It will slice better and retain more of the juices.
I'm getting hungry just writing this.

Dutch445 · Jul 6, 2011

arsenix2001 said:
I was wondering myself about that, as you continue cooking after removal an then the reheat. As long as you guys liked it, thats all that counts. I was just mentioning it for informations sake. Have you tried any fish yet? We did a half salmon last fall and it was amazing!

We're not big fish fans here, tried chicken last summer, but
over smoked it, at least we felt it was.

I'll have to try another one when we can eat it the same day,
and let it set for a bit.

amazingly, if i do ribs, i just wrap them in foil and don't even
bother with the smoke per say, a good rub, low and slow indirect
heat, and they come out awesome also.

arsenix2001 · Jul 6, 2011

Dutch445 said:
We're not big fish fans here, tried chicken last summer, but
over smoked it, at least we felt it was.

I'll have to try another one when we can eat it the same day,
and let it set for a bit.

amazingly, if i do ribs, i just wrap them in foil and don't even
bother with the smoke per say, a good rub, low and slow indirect
heat, and they come out awesome also.

Ive had the same issue with chicken, it gets fall apart tender real quick. I think im going to try that rib route next, but a bit different. Was going to let them smoke at 225 for 3 hrs then remove and par broil over apple cider in the oven for the remaining 4-5 hrs then a quick toss on the grill with sauce before serving... Somethings got to work sooner or later! You should steal that pork from your wifes crock pot and get those butts on the smoker, thats bbq blasphemy!! :laughing: One thing I did that I reccomend to everyone now is to get one of those vacuum food savers. I got the cheap deal from kmart and its great for freezing all of the usually plentiful smoker leftovers.