The result turned out ok but not great . It just didn't taste even close to doing it on
the smoker but it made the wife happy.
I should probably start a new thread for this but, has anybody had any luck
using a seal a meal type deal keeping smoked brisket or pork for the cold months.

Oh, yes I misunderstood the cold sandwich thing. Me go Duh but what the heck else is beer for.

wrote:
> The result turned out ok but not great . It just didn't taste even close to doing it on
> the smoker but it made the wife happy.

If you're gonna finish it in the oven, you have to smoke it for at least a few
hours in a smoker. No avoiding that.

Dana

Dana H. Myers wrote:

> wrote:
>
>>The result turned out ok but not great . It just didn't taste even close to doing it on
>>the smoker but it made the wife happy.
>
>
> If you're gonna finish it in the oven, you have to smoke it for at least a few
> hours in a smoker. No avoiding that.

I'd have to agree. Maybe my taste buds are burned out from
years of spicy foods, but for me it takes awhile to get
a good smoke flavor. This is especially true if you're eating
it the next day.

--
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