Fired up the stick burner early yesterday a.m. and smoked a brisket and a huge pork butt. I cut the butt in half so it would cook quicker. Used mesquite and pecan wood from the deer lease for smoking. Wrapped the brisket and let rest in cooler for 5 hours before slicing. Left the point whole so I can make burnt ends later. I added about 12 oz. of my homemade BBQ sauce to the pulled pork after I pulled and chopped it and then vacuum sealed for the freezer. When I thaw it out, I place the pulled pork and brisket in boiled water for about 30 minutes and it just like it was just cooked.
Real happy with these precut vacuum sealed bags off Amazon.
Real happy with these precut vacuum sealed bags off Amazon.
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