Recent content by jason ochs

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  1. jason ochs

    brisket cooking question...2 stages?

    Thats one of the things I was worried about. Didn't know if it could or should be done like that. I cant cool it quick enough to keep bacteria out and cant reheat it enough to kill off bacteria. I certainly dont want to make anyone sick. I'll just suck it up and do it the way I've always done...
  2. jason ochs

    Finally doing a brisket tomorrow. And I'm jumping in the deep end

    HAHAHA BDSKelly! You've been cooking them 'upside down' the whole time!!! Time to do one "right side up"!
  3. jason ochs

    brisket cooking question...2 stages?

    I am getting ready to cook a brisket (2 actually) for a work luncheon. I have never had a problem with cooking brisket in the past...even 2 at a time, but this time, it is during the week and I do not have the time needed to get it done right. So, my question is...can I smoke it/them earlier...
  4. jason ochs

    Finally doing a brisket tomorrow. And I'm jumping in the deep end

    Youre opening a can of worms with the fat up or fat down question...I always do fat down, as my firebox can flare up and the fat helps protect the meat. Never had any complaints...yet. Others say that putting the fat up will create a more tender brisket because as the fat cooks and melts, itll...
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