Thanks - Suggestions Here Are Great!
Just wanted to post a note thanking those of you who have posted suggestions in the past.:clap:
I cooked 5 briskets this past Sat (Aug 4) to feed a 17-18 year old Connie Mack baseball team, their parents, and the local host parents. This was my first time cooking more than 2 at once. Storage, heating, etc advice given to others was greatly appreciated.
I must report that the idea of vacuum sealing and then boiling the brisket in water for 20 minutes worked great!!! :clap2:
Thanks again to all who contribute.
To answer the coming question: I used a Bandera smoker for 4 of them, utilizing El Diablo natural mesquite charcol with mesquite chunks add to help with the smoke, and my electric Masterbilt for one of them, smoked with mesquite chips.
Cook temperature 225 degrees. Pulled them out of the Bandera between 4 and 5 hours, put in an aluminum chaffing pan with beef broth added, covered, and cooked at 225 in the household oven. The 5th was cooked all the way in the Masterbilt, being foiled at 4.5 hours, broth added.
Cook time ranged from 9.5 hours for the shortest, to 13.5 for the longest.
All briskets were packers purchased at Sam's Club.
Those little Masterbuilt smokers are great in a pinch; set it and forget it.
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