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Do remember that off smells are indicative of spoilage not necessarily pathogenic contamination but spoiled food certainly is unpleasant to eat. If it's off once thawed pitch it. If not, cooking it thoroughly (as one would for smoking or stew or chili) would eliminate the pathogen concerns.

"I remember someone ( maybe KK) used to paint the slices "... Yup. Good memory. Jus mixed with a little melted unsalted butter. When I do parties where meats are served over a time span I cook several of whatever the meat in question is but only reheat/slice or slice/reheat one or two at a...

Untrue. Categorically. Numerous "good" bbq joints use Choice, in fact I'd venture that most do. If Franklin got a bad review using Select then he didn't know what he was doing; one cooks Select differently. For a restaurant, if you're lucky you can find a pork supplier that has a good breed...

It’s good on a sandwich with, say, sliced roasted meat(s)...

And I don't trim, don't rub in advance, don't separate the flat from the point and don't temp. I could not care less what the temp is of the flat before foiling. I simply foil ~ the 2.5-hour mark. Regardless of size, they're done ~ the 4-hour mark.

And I'm the opposite. I always wrap brisket (in foil, thank you) as I'm interested in a tender, juicy finish in 4 hours, not more, but never wrap butts as I like barky butts that have been well rendered. Different strokes...

Cranberry relish: delicious as a condiment for all sorts of things (especially smoked or grilled meats; keeps quite while and can be frozen; comes together in minutes with no cooking. Voici: Mama Stamberg's Cranberry Relish Recipe (from NPR) 2 cups raw cranberries (or 1 bag) 1 small onion 1/2...

Cranberry relish: delicious as a condiment for all sorts of things (especially smoked or grilled meats; keeps quite while and can be frozen; comes together in minutes with no cooking. Voici: Mama Stamberg's Cranberry Relish Recipe (from NPR) 2 cups raw cranberries (or 1 bag) 1 small onion 1/2...

You did, and yes I do. I haven't bothered with low/slow for brisket in many years. I have a few posts from probably 10 years ago or so here on the board detailing what I do but it's pretty simple: Minion the start; brisket and smokewood right on at the outset; expect temps to trend up for an...

Yes to both. You can blanch slices in boiling water for several seconds or up to a few minutes. This will remove salt and also partially cook the bacon so it then will cook in a shorter time and crisp more efficiently (great when you're using bacon for bacon-wrapped whatever). Next time you...

I find this to be common. The cooking dynamics change once you foil. So, the stall pre-foil was fairly normal and you were right, imo, to wrap when you did. (Me, I cook at 50-100˚ higher than you and wrap about 2.5 hours into the cook, when the brisket has nice color. I don't bother temping the...

Why wouldn't it be? Not only do I buy decent briskets when I see them (in cryo) but they frequently sit in the fridge for weeks or even months before I get to them. The last one I did was at least 3 months in the fridge. I have a grass-fed and -finished brisket from a ranch in Washington state...

My pleasure. Crab is a good idea. I would consider mixing it with the cheese though. You can gently fold them together, stuff, wrap with bacon. Crab is more forgiving when reheating, especially when surrounded by some fat.

Sorry but you are incorrect on the bacterial growth issue. There is nothing that shrimp (or any other seafood) harbors that would not be taken care of with proper cooking. Neither is sitting at room temp for 1-2 hours an issue. What is an issue is, as you and Jay both point out, is both the...

I haven't done a fresh ham in ages. (The rear leg of the pig is called a ham, the front leg a picnic. Fresh ham is uncured. It becomes what we think of as "ham" if cured and smoked.) I could have sworn I'd posted a fresh ham cook here years ago but a search didn't bring up anything. I much...

You answered your own question. Brisket (like chuck roast, pork butt, ribs, etc.) is done when it is done. Internal temp has nothing to do with it. By focusing on hitting some magic number instead focusing on what the meat felt like you pulled it too early (yes, it was underdone). If you're...

Sirloin is a good choice. If Prime, even better.

Well, it's very quick so not much of a learning curve as you have to be on it. Pizza on the peel; quick slide into the oven; 15-20 seconds later a 180 rotation; 15-20 seconds later a 90 degree rotation; 15-20 seconds later another 180; 15-20 seconds later: done.

Mine is a newer model. The Uuni 3. The fire box position and design is different. I haven't had a problem with the pellets feeding at all. I'm guessing the design change is the difference.

Top round is like flank or tri-tip. You really need to not overcook it and need to slice it against the grain after cooking. Not the best choice for kebabs as a result. Try any cut from the strip loin, short loin or tenderloin. Or my favorite: chuck top blade (flat iron).