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Wrap speeds the cook, while keeping it tender... That's why everybody wraps in foil. Steams it Faster simply requires higher temperature .,.but.... 300 is about as hot as you want to go and even that will start to harden edges , etc. I did 325 a few times as experiment.... It's definitely...

Taste/smell and safety are two different things. Your nose is an indicator of taste and smell, not safety. There is no indicator for that. Spoilage bacteria are easily killed by cooking.... It should be safe to eat. If well cooked because we take briskets to 200F. In raw meat the spoilage...

I suggest you take a page out of Aaron Franklin's playbook..... He ships cooked brisket nationwide. It's vacuum sealed and shipped cold with ice packs.... Then he has directions for reheating it. www.goldbelly.com/instructions/franklin-barbecue/whole-brisket-texas-bbq-sauce

If you've got some secrets good enough he wants them..... No way you actually told him the real one....

It most certainly will stay hot iseveral hrs if you wrap it in towels.and put it in a decent cooler. But the answer the original question freezing a whole brisket would require carefully re thawing and a plan of how to do that. It would take quite a bit of time itself.

I just individually vacuum seal Costco ribs when I get them home and put them in the freezer....easy As for baby backs... Technically they're the same thing as loin back...as far as I know..... However when I've gotten them at a restaurant that specializes in them......they simply don't have...

Time is more a function of temperature used than anything else. I tried 225 f one time and it took 21 hours. 14 lb-15 lb brisket. I prefer 9-12 hours at 275 F Can't say I recall it being any better or any worse just it took a damn long time. Quite possible at that temperature that the...

Not that hard to cure them , smoke them, and slice them.

Stubbs was the same thing as cowboy all-natural...... It was manufactured by Cowboy charcoal. They changed the name and transitioned their retailers to the cowboy brand in 2019. Which is what I use today Walmart carries it. So does tractor supply sometimes. Cowboy charcoal was purchased...

Yogurt is used as a base for sauces and gravies in many parts of the world, particularly the Middle East. It imparts a tanginess. Doesn't seem to be used too much in the US really for some reason. But it's not that much different from say the sour cream that's added to stroganoff.

Blasphemy I know..... But the way that most steaks are actually best cooked... Is to pan sear the outside and then cook in oven at 300 or so.... Where you can control the temperature. Temperature of grills 750 F are really too hot and hitting the right interior temperature is very hard to...

I don't need ridges I don't like ridges. Small briquettes with ridges are designed to burn fast and hot for grilling. More surface area. That's not what we do we smoke we need long and slow... And the big pillow shaped briquettes are best imo. I disagree with the earlier comment... People...

While packer briskets don't fit great, I've done them up to 20 lb on my 18-in WSM. You simply put something under the middle of them and curve them until they shrink enough that they fit between the handles without it. I use a curved Weber rib rack because it doesn't block the heat to the...

I don't use them When i had kid playing travel ball our organization would host tournaments to make money .... We cooked and served some kind for concessions that were made from sirloin tips and they were pretty good. Personally I usually cook extra and then I just vacuum sealed them and...

Anthracite coal .... Is perfectly natural. It's just not something some of us want in our charcoal. Once lit an assed over Kingsford is fine but the lighting of it is awful. It is the smelliest with the most white smoke. But my biggest complaint with Kingsford and other charcoals is they want...

Just a update sort of on the issues..... Want to use mine the other day and it did not work at all. Replacing the cable it worked great. Cable connections are the problem, corroded it seems. No amount of wiggling and plugging got it to work. Probably not gold-plated......

Don't worry about drilling into your smoker there's so much grease it it's not like a grill. The smokers not going to rust because you drilled through it.

Usually purchased corned beef is significant water weight in the meat..... Because they've injected it untill it's squishy. 20- 30% Solution. My results have always tasted better to me... Simply curing my own using Morton tender quick in the refrigerator. Only takes a week... Maybe preservative...

The WSM is a good smoker. For certain size items. It was a great starter smoker when it was 200 bucks. It is not at current pricing it's simply too expensive for what it is Imo. It is however extremely portable .... There's nothing else that can touch its portability because it's so light...