BBQ

[guids]

This is a bump, and to ask two questions, How long does a 6lb brisket take to thaw out? I am planning on cooking it saturday, and was planning on sticking in the fridge wednesday, enough time? Anyone have any tricks or tips on how to re-constitute BBQ, for home and restaurant use?

[suzzer99]

Aren't you in LA? If so invite me [img]/images/graemlins/grin.gif[/img] and I'll bring over a big ol bottle of Gates BBQ sauce from KC. Best sauce you can buy.

[guids]

[ QUOTE ]
Aren't you in LA? If so invite me [img]/images/graemlins/grin.gif[/img] and I'll bring over a big ol bottle of Gates BBQ sauce from KC. Best sauce you can buy.

[/ QUOTE ]

Im inst louis, I have 3 bottles of gates in the fridge, 2 regular, and one spicy. i like adding a bunch of honey and sugar to the spicy one.

[suzzer99]

Ahhhh. Nice work.

[slamdunkpro]

Wednesday should be fine. As for re-constituting, I put whole brisket in a disposable foil pan, add some beef stock and/or water, and various other liquids (about a cup total) cover over with foil and place in a warming oven/oven/smoker at about 175 - 200 for a couple of hours then turn the heat back to 160. Brisket will get a little soft but will hold for about 8 hours. Pork butts will hold all day.

You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.

[guids]

[ QUOTE ]
Wednesday should be fine. As for re-constituting, I put whole brisket in a disposable foil pan, add some beef stock and/or water, and various other liquids (about a cup total) cover over with foil and place in a warming oven/oven/smoker at about 175 - 200 for a couple of hours then turn the heat back to 160. Brisket will get a little soft but will hold for about 8 hours. Pork butts will hold all day.

You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.

[/ QUOTE ]


You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.


thats what Im looking for, how does it taste compared to straight off the pit? is it a matter of freezing it as quickly as possible etc? If someone has any "trade secrets" for this kind of stuff Id love to hear them.

[Squareview]

fresh salmon steak, brown sugar on outside (pretty thick), smoker for a few hours. and no skin btw

[slamdunkpro]

[ QUOTE ]

You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.


thats what Im looking for, how does it taste compared to straight off the pit? is it a matter of freezing it as quickly as possible etc? If someone has any "trade secrets" for this kind of stuff Id love to hear them.

[/ QUOTE ]

If you have any bark it's going to be a little softer; other than that it's pretty close to right out of the pit. I do this so I don't have to smoke every day for the bar: It's also good portion control since all the cook has to do is plop it in boiling water & plate.

[guids]

[ QUOTE ]
[ QUOTE ]

You can also cook it; slice it (or pull/chop it); and freeze it with a vacuum sealer. To re-constitute just drop the sealed bag in boiling water for 5 minutes - instant BBQ.


thats what Im looking for, how does it taste compared to straight off the pit? is it a matter of freezing it as quickly as possible etc? If someone has any "trade secrets" for this kind of stuff Id love to hear them.

[/ QUOTE ]

If you have any bark it's going to be a little softer; other than that it's pretty close to right out of the pit. I do this so I don't have to smoke every day for the bar: It's also good portion control since all the cook has to do is plop it in boiling water & plate.

[/ QUOTE ]

Thanks for teh advice. FWIW, I am doing my first brisket in the WSM today, just lit the chimney about 20 minutes ago. Its only a 5.5lb'er and its 9am now, so Im hoping the thing will be down about 6 or 7 tonight.

[corndog]

I'd be worried that your brisket might be too small. You want a packer cut with lots of fat on it when you are smoking, and keep the fat side up. Otherwise your meat might get too dry during it.

If it is a lean brisket, but some strips of bacon or something like that over the top of it while it is smoking so it still has some fat up there.