On 9/10/2012 8:23 AM, Pete C. wrote:
>
> Janet Wilder wrote:
>>

>>
>> I freeze barbecue in those zip lock vacuum bags. I heat the bags in a
>> pot of boiling water. It's the best way I've found to keep the meat juicy.
>>
>> I'll sometimes make tacos or enchilladas with the meat.
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
> I like bbq chili-mac in the winter months, so I'll get a pot of water
> boiling for the mac, put a frozen foodsaver bag of bbq brisket in to
> thaw, then get the mac going while I chop and make the bbq chili part in
> another pot. Total time start to finish is perhaps 20min with the time
> for the water to boil.
>

We sliced the meat this morning. 16 pounds of shoulder yielded 10
pounds of smoked meat. We bought the pork for 99 cents a pound, so cost
per pound of finished product is $1.60

The yield on the brisket wasn't as good. 14 pound brisket was $1.38 pp.
After trimming and smoking, we ended up with almost 8 pounds of meat.
Cost per pound is $2.42

Both pork and beef came out very well.... tender and juicy. I think we
are having enchiladas for supper tonight.

George L