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Most definitely. I'll freeze a leftover hunk of brisket in a vacuum bag and take it straight from the freezer to the simmering water until thawed and heated. It's preferable to thaw it first, but it WILL work nicely from the frozen state in an emergency.

Both "packers" and "flats" can come in cryvacs. If it's 12 pounds, it's a packer - I've never seen a flat that big. You have both the flat and the point there, still connected to each other. The packer will be thinner on one end with a larger "hump" on the other end. A flat will simply be...

That 14" Forschner Granton slicer is what I have as well. It's actually a big large for me, but suits DH Robert perfectly. Check E-Bay - got mine there for $9 including shipping. Far be it from me to turn down a bargain knife... Now if you REALLY want to get into some nice slicing knives...

It's back on the first page of this very thread, Jerry. THIS LINK will take you back to it, or just click on page 1 down below.

You should have seen the fear on my husband's face when I bellowed at him as he started to use the end of my Mac Santoku to stick under a stuck jar lid to try to open it.

I am SO glad you asked that question, Dino. Russell, what IS a EZ-Que?

I've been tweaking recipes again. We came up with this a little while back and decided that it was really tasty. Slightly sweet / tart / hot and just a bit smoky from the cumin, it seems to compliment most BBQ meats well and is something different than your basic traditional slaw on the side...

I highly recommend using BBQrs Delight pellets with a WSM. They work great (and no, I don't work for them - just very pleased with the results.) Put about 1/3 cup of the pellets into a tightly folded double HD foil packets, poke ONE small hole in the foil with a toothpick, and lay it on top of...

Must-haves: 10 inch chef's, 3.5 - 4 inch paring, 6-inch boning. Then a big slicer. I have an old carbon steel Sabatier slicer, and I must agree that it is an incredible knife. Man, is it ugly! The blade discolors badly at the least little thing as carbon steel is inclined to do, but it is...

Depends on if you have more juice in the beans than you want. I usually do them uncovered, myself, if I'm doing them for an hour in the oven. If I'm doing half-pans in the Fat 50 stickburner, then I cover them with foil for the first hour or so, then leave them uncovered if I need to let some...

A good way to do a cooked brisket flat in a vac: <UL TYPE=SQUARE> <LI>Let rest as usual, cool and chill in foil with juices. <LI>When cold, remove congealed fat and slice as desired on a cutting board. <LI>Lay a sheet of parchment paper slightly larger than the flat over the sliced flat. (DO...

Okay, boys and girls - a flat works nicely at high temp. Put it on the WSM at 2 am at the Bixby BBQ and Blues comp, Minionated (Minionized? Minionitiated?) with a ring of Ozark Oak lump and about 1/3 chimney of Kingsford. Foiled at 170, out when fork-tender, about 7. Flat took longer than my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">She's old, dusty, wiggly and cheap... but man can she cook! </div></BLOCKQUOTE> It's entirely possible that "girls" of a certain level of maturity would take that as a...

Darrell, where in OK are you going? If you're coming to the Tulsa area, I can take of you on apple wood - logs, chunks, or pellets. Keri C Hot Wire BBQ

Okay, boys and girls, I've been playing with the high heat brisket, and have been having good luck with packers in 4 - 4.5 hours. Now, though, I have a beautiful 8 lb flat that I'd like to try. I've been searching around the site but so far have only found reports on packers. Is anyone here...

Consider the direction from which the heat hits the brisket. In the WSM, heat is rising from the bottom. If the fat is on the bottom, it helps to protect the leaner flat from the more direct heat. Common sense tried to convince me that keeping the fat on top would allow the melting fat to...

That "3rd level" is what we save to go in the next pot of beans, Randy...

I know what a proper rib for competition feels like, and can usually get them there when I'm aiming for it. That doesn't change the fact that, at home, Robert and I actually like them right at the point of falling off the bone. If we can grab a bone in the middle of the rack and slide it out...

When the butt looks like it's fallen in on itself, and when you can grab the bone and it will pull clean out of the meat, then it's done. May be 185, may be 200. The built-in pop-up pork butt timer is your best gauge. Keri C, still smokin' on Tulsa Time

I usually figure 10 people per butt, and typically have some leftovers which I send home with those who request it (or sell to those who request it, depending on what kind of function it was for.) 1/3 lb precooked is roughly 1/6 lb or about 2.5 oz per serving. That's not much. 4 oz makes an...