Absolutely true.
What they said above. It's just my wife, 9yr old son and myself. I vac seal everything. Reheat (vac sealed bags) in hot water bath or sous vide about 150*. I'll go direct from -10f freezer to s/v bath. 30 mins and dinners ready.
I have a Masterbuilt electric smoker and the smoking area is approx. 20" x 20". There are three racks to use so I still need to know if I can cut a large brisket into smaller pieces. (Edited to add: I found that I can cut the brisket into two parts, the flat and point. I think I'll do that)Welcome from Kentucky.
I know what you mean about too much at one time and often just do smallish pieces of flat (a little tricky keeping them from being too dry, but it can be done). If I had a whole packer, I'd trim and smoke it and vac seal the left overs.
I did a cook onetime and overestimated how much I would need. I vac sealed a whole brisket, froze it, and when I got ready to eat it, I just pulled it out put it on a cookie pan, covered the top with cubes of butter and reheated at 250 degrees for 3 hours it was incredible. Now I just wrap, vac seal and freeze the leftovers that are more than we will eat in a week. When we are ready for it I defrost and reheat. Its still incredible. I would not cut it before you cook, unless you just separate the point from the flat, I would think you just cut it you would risk it drying out.Welcome from Kentucky.
I know what you mean about too much at one time and often just do smallish pieces of flat (a little tricky keeping them from being too dry, but it can be done). If I had a whole packer, I'd trim and smoke it and vac seal the left overs.