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Posted

So I’m not sure how, but I have my egg (using the Genius) consistently blowing through the stall. It cooks evenly and as desired but for whatever reason I’m lucky to get a 20 min stall cooking at 270 degrees.

Anyway, total cook time on this 12 pounder was 6 hours, then rested in the yeti (post hot water) with two towels. Happy with the results but still confused about the lack of stall…2e34f334cd71d6440faefecd89ab8a26.jpg
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Honestly stoked about these trimmings for sandwiches.

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  • 6 months later...
Posted

Damn, nearly 7 months on an entry for this thread….

 

making one today for next weekend.   Smoking a 12#’r at 300 that I will rest, then vacuum pack, and re-heat via the hot water in cooler method.   Ain’t got time or energy to cook this shit next weekend when it’s 100 outside.  
 

will add more pics later….

 

Pic 1 almost done trimming

pic 2 seasoned with SPG

pic 3 about to wrap in butcher paper

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Posted (edited)
8 hours ago, burns_312 said:

Refresh me on cooking one a week out. Cook, cool, vac seal, fridge or freezer?, reheat in boiling water or low oven?, slice, profit???

Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). 

 

Reheat either in an oven or with a sous vide (I wouldn't use boiling water).

 

https://franklinbbq.com/instructions

Edited by dcbc
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Posted (edited)
34 minutes ago, dcbc said:

Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). 

 

Reheat either in an oven or with a sous vide (I wouldn't use boiling water).

 

https://franklinbbq.com/instructions

Hes Right GIF by MOODMAN

I would consider cook, rest, slice, vac seal, freeze

Easier to vac seal at that point and easier to store if you don't have a chest freezer. also easier to reheat if you don't have a sous vide and even if you do can reheat significantly faster.

Defrost in cold water. NOT HOT.

You are right about not boiling, below that for however long.

You really should try to borrow someone's sous vide or just buy the one wirecutter recommends for 80. Will make that piece of the process so much easier.

Edited by NoName
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Posted

Thanks fellas. This is a one off for me. Headed to South Dakota on a fishing trip next week and won’t have the necessary tools available where we’re staying to smoke one on site.

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Posted
2 hours ago, dcbc said:

Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). 

 

Reheat either in an oven or with a sous vide (I wouldn't use boiling water).

 

https://franklinbbq.com/instructions

I'd do this basically. I reheat by boiling water, turning it off, letting it drop a few degrees and them submerging. No need to defrost. And if it needs to be portioned out, slicing after it has refrigerated has minimal impact on final quality imo. Maybe put some tallow in with the lean. 

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Posted (edited)
12 minutes ago, burns_312 said:

Thanks fellas. This is a one off for me. Headed to South Dakota on a fishing trip next week and won’t have the necessary tools available where we’re staying to smoke one on site.

Been there before! 100 percent cut and vac seal ahead of time, will make the whole thing way easier.

Last time I did something like this I just smoked a choice brisket and chopped it all. Smoke, rest, chop, chill overnight, vac seal, freeze, defrost, reheat is easy.

Someone above said to include a little tallow in the lean, which is a great idea.

Edited by NoName
Posted
34 minutes ago, NoName said:

Been there before! 100 percent cut and vac seal ahead of time, will make the whole thing way easier.

Last time I did something like this I just smoked a choice brisket and chopped it all. Smoke, rest, chop, chill overnight, vac seal, freeze, defrost, reheat is easy.

Someone above said to include a little tallow in the lean, which is a great idea.

Vacuum sealed slices definitely reheats well, and I've done that with leftovers with good results.  If you want to slice on-sight, I've only reheated a whole brisket via sous vide, and while it was delicious, the bark definitely gets a bit washed out, and I would recommend throwing it in an oven for 10 minutes after it's defrosted to firm things up if you go that route.

Posted

I think I’ll slice then vac seal. The degenerates that’ll be partaking in the meal will likely be plenty of beers deep and not give a shit about much as long as it tastes good.

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Posted

Cook as usual
Rest as usual
Put in fridge
Slice the next day
Put slices in vacuum seal bags, add some congealed goodness in each bag
Seal
Refrigerate or freeze (no need to freeze if your eating in a week)
Reheat in simmering water or sous vide

That will be $9.95

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Posted
8 hours ago, NoName said:

Hes Right GIF by MOODMAN

I would consider cook, rest, slice, vac seal, freeze

Easier to vac seal at that point and easier to store if you don't have a chest freezer. also easier to reheat if you don't have a sous vide and even if you do can reheat significantly faster.

Defrost in cold water. NOT HOT.

You are right about not boiling, below that for however long.

You really should try to borrow someone's sous vide or just buy the one wirecutter recommends for 80. Will make that piece of the process so much easier.

I put the one pictured above in a foil catering pan with a lid, in the vacuum seal with about 2 gallons of water in it, in the oven for about 2 hours at 200.  Then I poured the water out and cranked the oven to 300 for 30 minutes to let it “re-bark”.   Turned out great.   Basically a modified sous vide 

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