100% agree on rotating proteins to help build overall skill. I am also the only serious brisket eater in my family … but I’ve found the whole packer cooks better than small portions so what I’ve found works great is to cook it all snd then vacuum seal small portions and freeze them. Using the sous vide to reheat it’s 95% as good a month later which is handy for nachos, chilli or just a plain old brisket fix I am craving
From all the comments, that still seems like the general consensus way to do it, cook full and sous vide leftovers. I just like the excuse to smell the smoke rolling in the backyard!
I always cook a full packer but if I don't have company then I will freeze about half of it. The frozen half usually ends up in some kinda chili or pulled beef for tacos/sandwiches a week or two later. Took me lots of pounds of thrown-out brisket before I started doing that.
Yeah it’s painful to throw it out but sometimes you think you are going to eat it in the next couple days, then you are like nahhh can’t do anymore and just end up tossing it. Painful to do, but it happens. My favorite is either dicing it up and sprinkling it through Mac n cheese with drizzled bbq sauce or ramen noodles drained topped with a fried egg, drizzled bbq sauce.
Good video! Always finish meat in the oven (put smoke on it then take it off) to save wood. Never thrown away meat - either give away the extra or freeze it for later.
Definitely agree not good to start with multiple proteins when starting especially and agree use oven to help finish cooks when needed, great video Kevin.
I think people are afraid to get the oven going while using the smoker, and it causes issues in something that could make their cooking experience so much better! Thanks for watching Matt!
If I have a bunch of hours to go, 4-8 before my 2 hour rest before company arrives, I’ll go 250-275. If I have 2-4 hours until my rest, I might go 300-350.
I have historically done it where I separate the point and the flat. Recently, I’ve seen Harry Soo slice it down the middle, so I want to try that method. He’s the king of briskets so I’ll give it a try
I always put ribs on the top rack,chicken only on the main rack.once the chicken is done,burgers and brats are last because of the grease they produce.then im done!
Great video. Question: If the brisket needs to keep going but you want to pull off the chicken for appetizers, could you throw it on the rack in the firebox to crisp up the skin? Or would that let the fire in the cook chamber drop and ruin the brisket anyway?
I would relocate it completely not to mess with the temps for the brisket or potentially burn the crap out of your chicken. If brisket was pulled and you wanted 5 minutes of direct flame you can probably get away with that, just be careful to keep a close eye, burns quick.
The BBQ Journal: www.amazon.com/dp/B08M83XGSW?ref=ppx_pop_mob_ap_share
responded
100% agree on rotating proteins to help build overall skill. I am also the only serious brisket eater in my family … but I’ve found the whole packer cooks better than small portions so what I’ve found works great is to cook it all snd then vacuum seal small portions and freeze them. Using the sous vide to reheat it’s 95% as good a month later which is handy for nachos, chilli or just a plain old brisket fix I am craving
From all the comments, that still seems like the general consensus way to do it, cook full and sous vide leftovers. I just like the excuse to smell the smoke rolling in the backyard!
Thank you. I have watched a lot of videos on smoking but have yet to hear of this valuable information. Tomorrow I pick up my first offset smoker.
Sweet! Glad you found the video helpful. Feel free to join our Facebook group to keep us posted on your smoking!
I'm still searching. I'm.obssessed
Did someone say mis-steaks!? Awesome video Kev!
😂😂 you know me 👍👊
I always cook a full packer but if I don't have company then I will freeze about half of it. The frozen half usually ends up in some kinda chili or pulled beef for tacos/sandwiches a week or two later. Took me lots of pounds of thrown-out brisket before I started doing that.
Yeah it’s painful to throw it out but sometimes you think you are going to eat it in the next couple days, then you are like nahhh can’t do anymore and just end up tossing it. Painful to do, but it happens. My favorite is either dicing it up and sprinkling it through Mac n cheese with drizzled bbq sauce or ramen noodles drained topped with a fried egg, drizzled bbq sauce.
Can you make a video on what to smoke outside of the regular pork butt, brisket, ribs rotation I am stuck in?
Definitely, will pick up the ingredients tonight and record tomorrow. Might have 1 or two videos scheduled to release before that, but I’ve got you 👍👊
Your video is very nice!! I really like it!! Thanks for sharing it!!
Thank you!
great points!! even outside the smoker, grill etc: practice cooking outside the comfort zone to get better👍👍
So true!
Good video! Always finish meat in the oven (put smoke on it then take it off) to save wood. Never thrown away meat - either give away the extra or freeze it for later.
100% accurate, I’m normally loading up my neighbors. They love it when they smell the smoker going!
Definitely agree not good to start with multiple proteins when starting especially and agree use oven to help finish cooks when needed, great video Kevin.
I think people are afraid to get the oven going while using the smoker, and it causes issues in something that could make their cooking experience so much better! Thanks for watching Matt!
What are some suggested oven temperatures for finishing off the different proteins?
If I have a bunch of hours to go, 4-8 before my 2 hour rest before company arrives, I’ll go 250-275. If I have 2-4 hours until my rest, I might go 300-350.
LoL! Described how I was when I first started ... exactly 😂 Good times, Good times
We all start at that same spot, haha. Good times for sure!
Would you separate the flat and the point and cook each on different occasions? Or slice it down the middle so each cook had a point and flat?
I have historically done it where I separate the point and the flat. Recently, I’ve seen Harry Soo slice it down the middle, so I want to try that method. He’s the king of briskets so I’ll give it a try
@@ComparisonCooking I'm going to try that. Thank you. Love your channel. Helped me enjoy and better understand smoking on an offset.
WOW.... Amazing lessons for all. Great job.
Thank you Boss!
I always put ribs on the top rack,chicken only on the main rack.once the chicken is done,burgers and brats are last because of the grease they produce.then im done!
Smart way to do it.
Great video! You just described every one!!!
Thank you!! Its a frustrating beginning process.
Great advice!!!
Thank you!
Great work bro 👍 👍 👍
Thank you 👍👊👊
More like Cooke the entire brisket then vac pack and freeze it. Makes easy meal later
That’s the smart way to do it for sure!
That was my first thought. Smoke it all, portion it out and vacuum seal it.
Great video. Question: If the brisket needs to keep going but you want to pull off the chicken for appetizers, could you throw it on the rack in the firebox to crisp up the skin? Or would that let the fire in the cook chamber drop and ruin the brisket anyway?
I wouldn't. You run the risk of burning your chicken.
I would relocate it completely not to mess with the temps for the brisket or potentially burn the crap out of your chicken. If brisket was pulled and you wanted 5 minutes of direct flame you can probably get away with that, just be careful to keep a close eye, burns quick.
Thanks for watching 👍👊👊
Makes sense.
Thanks for making these great videos!
I know you have friends that will take day 3 leftovers off your hands
You are right about that.