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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-14-2011, 09:41 AM   #1
pman777
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Default Storing cooked brisket

My son is back for his first visit from college so I thought I'd cook a brisket, it's my first brisket. It's now smoking in my 3 month old UDS.

Now for the revolting part. My wife and I are currently dieting. I've got about 30 more pounds to lose and my wife is about in the same boat. My son is skinny and not a big eater

The brisket isn't that large, it was only about an 11 pound packer. It's a prime cut from Sam's. But since my wife and I don't plan on pigging out like normal, there's going to be quite a bit left. I plan on doing the burnt ends cooking too.

What's the best way to store the leftovers? Do I slice it and freeze it? Or do I leave it unsliced to freeze? Does freezing ruin the quality? Our diet allows small servings of beef so we'll be eating in servings of a couple of ounces each time, except for today. I suspect there might be about 3 to 4 lbs left over.



On another note, my UDS is sure performing differently today. I filled the charcoal basket (16" diameter) about 9 or 10" deep this time to make sure I'd get the full 12 hour potential. I normally only fill 5 to 6" deep. I have redneck style, 3ea 3/4" intake ports on my UDS. I normally run between 1.5 to 1.75 ports open to get 250 degrees with a 16" pizza pan baffle. I don't know if it's the more full basket or the big brisket causing the heat difference but I'm running only one port, only half open, to get 225 to 250 degrees. I'm trying to get back to 225.
Since I started about 250, which is higher than I planned, I've done a couple of the mops like the BBQ Pitboys suggest. I'm coming up on hour 5 now. They say to be patient but that's so damn hard to do.
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Unread 10-14-2011, 10:09 AM   #2
GrillsGoneWild
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If you have a food saver, that would be the best thing to use if you aren't going to get after it for awhile. I really like the food saver bags because I can go from the freezer into a big pot of hot water to warm up the meat.
If you want to store "meal" amounts, I suggest you cut up the hunks of meat that you and the wife will eat at a meal. Then when you reheat it, slice it at that time. Make sure to put in some of the juice in the storage bag with the meat.
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