10 BRISKETS & 2 TURKEYS FOR GIFTS

[Smokin Joe]

I was asked to smoke 2 briskets & 2 turkeys for a Christmas party next Tuesday. I was going to smoke 8 briskets for Christmas gifts anyway so whats a few more. :wink: My problem is I have to do them this Saturday. I figured I would put them in the refrigerator unsliced after they are done and then warm them up a and slice them before serving. Any advice on warming procedures or amount of time it will take? :)

Smokin Joe

[herper]

pack em in a food saver type bag and heat to taste in boiling water for a few minutes. bags can be resealed if any leftovers. best gadget since fire
Herper

alright you guys gadget for cooking. toys aint included

[redneck cooker]

I agree with 62 100% on the Food Saver baggin and boilin to reheat, the only way to go with Q and many other freezable foods.... :D :D :D

Good Thinkin 62!!! Just like a true Southern Boy !!!!! :shock: :shock:

[Woodman]

I agree wholeheartedly!!!We just reheated some ribs Dirty Ron made last Saturday (when I was too rolling drunk to really enjoy em,) and they were good and juicy! Dropped the bags in boiling water for 10 minutes and tear into em! I'm getting one this weekend! Woodbag

[TAR RIVER RAT]

Woodsaver, that will be money well spent.
Tar

[Mac]

Woodman wrote:

Dropped the bags in boiling water for 10 minutes and tear into em!

Based on your experience would you suggest that the bags be eaten seperately or with the ribs?

:lol: :lol:

[Woodman]

Now Mac, we're to remember that some folks are looking for legitimate advice here! No, you aren't supposed to eat the bags silly. They're plastic! :lol: :lol:

[Greathounder]

Hi guys, We had one of those things from several years ago, and never used it. Since I learn about using the Food Saver, from you guys, it's like I got a new toy. And one that works great. Greathounder

[carnivore]

I could not say enough good things about those vacuum packers except some of the bags can be a little pricey. I bought a simbo vs280 which has the advantage of being able to use just about any kind of bags and not the expensive food saver bags.. also the simbo was cheaper.. It has a retractable tongue and works great. I have been cooking several briskets at a time, cut them in half and bag em.. freeze em and whenever we want brisket, just take out of the freezer and drop in a pot of boiling water for a while.. Honestly tastes like it just came off the pit.. search the internet for Simbo.. here is a link to the product.. I can't find the link where I bought mine but it was a couple bucks cheaper than this site.. http://www.sorbentsystems.com/sinbosealer.html

I liked it so much I bought one for my Dad and one for my brother for Christmas.

[Mac]

Welcome Carnivore,

I have heard real good things about the Sinbo as well. How long have you had yours? The bag issue is a real positive for this product. Seems to me we had a rather long thread about this subject in the recent past.

[TAR RIVER RAT]

Welcome carnivore. Those vacuum machines suck,,,
really :lol:
Tar

[carnivore]

I have had my simbo for a couple months. Unlike the food saver it takes a little knack but is pretty easy to use.. so far I am pleased.. Just took 5 briskets off my pit. Tomorrow morning I will cut them in half and place them in vacuum bags to freeze. These bad boys will be delivered to some good friends for Christmas gifts along with some home made BBQ sause build from Texas BBQ rub.. love that stuff.. Hey I have phone number of a simbo sales rep from whom I have already bought 3 from.. me, dad and my bro... send me a pm if you need it..

[Woodman]

Carnivore, How ya doing? The Simbo sounds interesting. I used to date a girl who had a retractable tongue. She wasn't easy to use right outta the box either! :wink: Welcome. Woodman

[Mac]

Appreciate the information Carnivore. :D :D

Don't mind Woodman, he's just being the WOODMAN! :lol: :lol:

[carnivore]

Yea Woodsman... I know what you mean about that retractable tougue... . some things in life you just learn with experience and always remember to "never let the truth get in the way of a good story.."

[Woodman]

That's for sure, what it's all about! Woodrow

[Smokin Joe]

Well, I got all of the briskets done on Sat. I had them on by 7am. I ran short on Texas BBQ Rub and could only do the top side about 1/2 as much as I like to use. :oops: With over 100#'s of meat on the smoker I was supprised to find that it was easier to keep a consistant 200 deg. temp. I used 3 thermometers to cook to 160 like normal, foiled, sauced and cooked to 180-190. The first one came off about 5:30 & the last 3 came off at 1 in the morning. Those three were at 180, but I was tired. All were kept in a dry cooler till 10am, then I trimmed the fat on some and rewraped for gifts, others were sliced and vacuum sealed. Most were very tender (falling apart, lots of chopped), the rest were just right for slicing. I just wish I had remembered I had an extra bag of Bill's rub in the freezer, because they don't have as much flavor as usual.

The turkey's had to be cooked on Sunday. I used Italian dressing and the new found rub, cooked to 160deg. in 6 1/2 hours. Am not sure if this will be done enough but the outside was getting dry and juices were clear. I told my son to warm it up in a 250deg. oven for 2-3 hours before carving. Any thoughts?

All in all if was very tireing but I enjoyed it, and will probably do it again after I catch up on some sleep.

Smokin Joe