We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
First brisket going to be tomorrow...
Picked up a 5 lb flat at Costco today. Was going to get a packer but not home tonight so could not start until tomorrow morning. Going to go with S&P rub for my first. Then plan on going with a 275-300 dome (over a drip pan with Spaten Optimator, Beef Broth, Onions, "what's this here sauce" and garlic and cayenne) until I hit about 165 internal. At that point I am going to place the flat into the drip pan with only about half exposed (a la Travis method). When it gets to 195 I will probe until tender. Then FTC until dinner. I plan on posting pics of the process and results. Hope I remember... :-D
Wish me luck!
Long Island, NY