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Silly question -- but how to you collect the drippings from smoking? Do you put a pan under the meat and above the water pan?

"3. Pulled out of freezer two days before needed to thaw. Heated in a 200 degree oven until it was 135 degrees without taking out of wrapping." You thawed in the Fridge? You put the plastic wrap in the oven?

I usually have been thawing, although not all the way, and reheating in a covered foil tray -- not necessarily wrapping the brisket in the foil. Usually at 300*.

I've asked this before, but I've never had success. I need to smoke a brisket and then re-heat it a few days later. It always ends up too dry. What do you think of this idea -- I smoke it for 8 hours or so, then just put it in the freezer for a week. When I'm ready, I just braise it in a...

Um. What is Rancher? (Other than, obviously, charcoal.) Is it on-sale somewhere?

Some guy from New Hampshire with a restaurant in New York City is claiming that true Georgia BBQ is steamed over beer then finished on the grill. Never heard of this.

Although I usually use the Minion method, on my last smoke I started with a full Weber chimney. The temp quickly went up to 300* at the vent and I couldn't get it down. It was about 40 degrees outside. Any tricks to that? While we're at it -- what's the best way to get a long constant 200*...

Not before Feb 3. I'd hate to lose $25 of butts.

Tonight is two weeks. Should I rinse?

I guess now that it's cured, it safe to leave in the fridge for another week? It won't get funky?

Ok, I'm going to have to give it another week. Kosher? Should I put on new cure?

Thanks everyone. A longer cure it shall be!

I'm in the middle of curing some buckboard bacon. I put the cure on last wednesday night. I was planning to smoke it on Sunday, but wont be able to smoke for another week. Can I just leave it in the cure for another week? Should I rinse off the cure and leave it in the fridge? Or do I need to...

I'm doing a big bbq for sunday. So far, I've got two briskets and two picnics done and in the freezer. I'm going to do 3 racks of spare ribs and 4 chix on Sunday morning. both tomato and vinegar based sauces Here's my list of sides so far: Kasha Varnishkes (For the non-Tribe members -- a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob T.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

so -- picnics take a lot longer than butts?

does the bone act like a pop-out thermometer? I've had two picnics on since about 8:30 this morning. Temp at the lid was between 220 and 250 (with a drop to 150ish for a bit in the middle). The bone pulled out, but I'm getting a 165 reading in the meat.

I'm getting tired of losing a chunk of burnt brisket because it was too big to fit on the grate. What's the best way of dealing with this? Cutting the point off the flat and smoking separately? Foiling the ends?

I ordered a butt in cryovac from the butcher, and when I took it out of the plastic tonight I found out that it was two picnics. Damn! I don't see anything about smoking a picnic. is it worth doing? Should I take the skin off first?

do you cool the meat to room temp before vacuuming?