almonds?

[picksbigwagon]

I have an usually long winter break this year and was thinking of smoking some new stuff, like almonds. Has anyone here tried it?

I am also smoking a brisket for the inlaw gathering, a 16 pounder, am I looking at 16-20 hours on the smoker? Can I wrap it in foil and throw it in a cooler until it is time to serve? how long will it keep in the cooler. the gathering starts around 2 and I am thinking of slicing it around 3:30 or 4. any hints on a brisket?

[DonBo]

Never put a brisket in the cooler (16 pounder? Did you rob a bank? Win the lottery?) but I've kept a turkey in there, wrapped in foil with big towels to fill the empty space for several hours with no ill effects. I wouldn't worry about that one bit.

[leechlake]

my tip on the brisket would be to make sure its done pretty early, those big ones can be buggers and there's nothing worse than panicking about having it done on time. It will hold in the cooler for quite a while if you wrap in towels or some other insulation. Also bring the cooler in the house before hand, assuming it's in garage, so it's room temperature.

[picksbigwagon]

costco had a deal about 6 weeks ago, 3.99 a pound, for 16 pounders.....

So are you saying don't put it in the cooler or you have never put one in a cooler?

[leechlake]

I know your asking Don the cooler question but putting in a cooler has two benefits. Redistributing juices and holding so you can eat when you want.

[picksbigwagon]

I do that with pork butts, so I figured I could with the brisket, just looking for a "do That, it works"

[DonBo]

Yes, I'm saying put it in the cooler. I dump boiling water in first and let it set in there till meat is done. It really helps to hold the heat of the meat.

[eyeguy 54]

I thought about smoking almonds once, but Blue Diamond on special are just toooo good!

[picksbigwagon]

never thought of the hot water first though, good call

[Lip_Ripper Guy]

I've kept a brisket in a cheap cooler for 6 hours, and it was still steaming like it just came off the smoker. I do a tight foil wrap, wrap in a few towels, and then fill up whatever space is remaining with towels stuffed on top.

[Alagnak]

Yep, same experience here with resting. Much rather have it done 6 hours early that worry about timing.

But I wouldn't waste my propane or electricity on smoking nuts when u can buy a bag for a few bucks. Can't buy primo fresh smoked brisky at fleet farm though.

I've kept a brisket in a cheap cooler for 6 hours, and it was still steaming like it just came off the smoker. I do a tight foil wrap, wrap in a few towels, and then fill up whatever space is remaining with towels stuffed on top.