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Cowboy Feed

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erniemcclain
erniemcclain Posts: 505
in EggHead Forum
Last night I put on a 14 lb choice packer with Montreal Steak on one side and Mickey's Coffee Rub on the other.  225* on an inverted V-rack.  Apple chunks and Jack Daniels chips.  Started at 7 pm.  Went to bed at 10, checked at midnight, 1:30 and 2:30.  Got up at 5 with the internal at 185.  FTC at 6 am, then off to the cattle branding.  After branding 320 calves, the cowboys were hungry and hot.  The brisket was super tender, pink and very juicy.  I now have a new job.  I get to cook the brisket for branding every year.  The one thing I don't have is pictures of either the brisket or the branding.  Sorry. 

Ernie McClain

Scottsbluff, Nebraska

(in the extreme western panhandle of NE)

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