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Sorry about the delayed response guys. I ended up reheating and eating most of the brisket myself. It was fine. No loss in quality either. The reason I asked in the first place was because I was considering giving it to someone and I just wanted some other opinions. Thanks to all who replied!

Just my opinion, but ...... I think 25 - 30 mins in the hot water bath is too long. Sure if you turn off the heat I could see where it would take a bit longer. I usually put one pound bags in the boiling water then reduce the heat to a high simmer. It only takes about 15/17 mins for defrosted...

Hey Morrey ... something like this maybe? Go to products. Middleton Woodworks

It is cooked Kevin.

Appreciate the input guys! I hear what you're sayin' Larry. I'm prepping to slice up two briskets this very minute!

I'm like you Guy to where I throw out stuff if there's even an inkling something is off about it. But, with that said, I've also learned from visiting sites like this one that on several ocassions some things that I would've thrown out, didn't need to be. To tell ya the truth, I think the meat...

LOL ... I AM particular! Thanks paul for the vote of confidence in the quality of my food. Matter of fact, I just took about five lbs of brisket and marked it for beans and such. I goofed up holding it and dried it out somewhat. Grrrrr ... but a lesson learned. I'd hate to open it because...

Okay, I have this vac-sealed bag of brisket that I defrosted in our "normal" fridge. By "normal" I mean the one that gets opened multiple times a day. Especially so when you have a 5 year old in the house! I defrosted this bag on the 5th of this month and it's been in there, unopened, ever...

Sorry Jim, I should've said for the guys in and around StL. Off the top of my head I can't think of any Wis. stores. Chicago maybe, Iowa for sure. Matter of fact Hawgeyes.com is out of Iowa. They are probably the largest online distributor, but they also have a storefront. I'll delve a little...

Glad you like the Blues Hog Jim! If you want to spice it up a notch mix it 50/50 with the Tenn. Red sauce. That's my go to sauce for pork. Some Schnucks stores carry it and some don't. All of the Straub's Markets carry it, as well as Fiquero's in St Charles and Kenrick's down south. If you're...

Any friend that'll hook you up with some Blues Hog is a good friend indeed!

Just to be clear. This is Oakridge BBQ's timeline. They were kind enough to publicly post it for teams to use as a guide. Your mileage may vary.

Here's one that might help. BBQ Timesheet

Chris is the owner/moderator of this site. If you use the Amazon link on the home page to make your purchases the website gets a rebate of sorts. Thereby helping to defer the costs of running this wonderful site. I also use the ET-73 and they're great.

Hey Harry, It's been one of those techniques you know about but that you're not really supposed to discuss without the guilt/reprisal of possibly giving away somebody's secret weapon. I think between the Pitmasters show featuring it as one of "Trigg's Secret Sauces" and all of the folks who...

Your passion shows and it's contagious! Keep doing what you're doing my friend.

I can understand fish, but why no hot dogs or burgers?

I believe this is the same recipe we use Paul. Folks if you haven't tried this yet, you should. These cakes are easy, delicious, and very addicting!

Heck, I've got 3 hours. You want to elaborate? Just kiddin'! I agree 100% with your findings. It's just reassuring to hear you say it too. Thanks again Harry!

Actually Jack they don't look that bad. You said the taste was spot on, correct? Other than maybe putting them in the foil a little sooner I wouldn't change a thing if you liked them. Tip: Foil the ribs when they are almost the color you want them to finish at. Darker is better. A deep rich...