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Unread 02-22-2005, 10:02 PM   #3
Bill-Chicago
somebody shut me the fark up.

 
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Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
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How big are these dino turds?

Full packer briskets or flats only?

I actually might consider this (don't know your whole story here, if your bringing these to a party)

Cook briskets to 170 in the smoke, wrap and cook to 190. then in the cooler. Throw in frdge after few hours in the cooler.

In the morning, slice cold brisket (very easy to cut cold brisket "thin"). Throw into vacu-seal bags.

Bring to party. drop into large roaster pan of boiling water, or casserole dishes in the oven of boiling water in the dish and in a 425 oven for about 2 hours.

cut open them vacu bags from boiling water or baking pans for a great treat. I pour the water out of the very hot casserole dish, open up the bag with the juice (I know you said you reserve this for other items) and pour right into the dish for pre sliced, heated brisket goodness.

hmmm.....beeeffff
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Bill-Chicago

The death of "willkat98"


Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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