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Brisket - Tap Root Farm (Franklin, TN)
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beatarmy
Posts: 194
I know we got a Mid-Tenn eggfest in the works, so I wanted to share pics of the 8lb brisket I picked up (among a lot other stuff) from Tap Root Farm in Franklin, TN. For those local to the area, they supply all the beef for Cork & Cow, Red Pony, etc. in Downtown.
I just loaded it up with Byron's butt rub. In the fridge now, will start cooking in the morning.
Will post pics along the way.
Franklin, TN - (1) LBGE and a cooler full of beer
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Looks good. Can't wait to see the progress.Do they sell directly from their farm or did you go through a local butcher?
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henapple said:
Prime?
Green egg, dead animal and alcohol. The "Boro".. TN -
Bueller, Bueller .... Bueller
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yep. prime. all grass fed.they sell direct. picked up some porterhouse, del monico, brisket, ground beef, stew meat, etc.the famers daughter is the one that sells the beef. i learned more about beef after talking to her for 30 mins then i did my entire life.actually about to go in on 1/2 cow with neighbor.Franklin, TN - (1) LBGE and a cooler full of beer
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I thought the farmers daughter usually got the beef. :-\"
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Here is the updated pics. Best tasting thing i've ever put in my mouth.Franklin, TN - (1) LBGE and a cooler full of beer
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Quite a meteorite!
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Awesome cook! That's one fine looking brisket.
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How did the Byron's perform? Was it salty? (not it's a bad thing)XL and Mini Max. Lawrenceville, GA
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Duuuude, sweeeet!!
>- =D>Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Yessir!! +1 on the byrons rub question. Never thought about putting it on brisket. But it seems (in my head at least) like it would be better on brisket than on pork. Great idea!
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the rub was great. i typically prefer brown sugar on my pork butts, so i was a little disappointed with the bad byron on the pork i cooked last weekend. But it did great on the brisket.I also think i could have just put salt/pepper on it and it still would have tasted awesome. guess that's what happens when you get quality meat.Franklin, TN - (1) LBGE and a cooler full of beer
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I'm bringing the cooler on my next work trip to Nashville/Spring Hill! Thanks for sharing.
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Where in Franklin is this place and what is the brisket running per lb? Cook looks great by the wayFranklin, TN
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Really outstanding! What method did you use? Higher temp? Super low? How long?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Looks great. I see a trip to Tap Root in the near future.Franklin, TN Medium and large Green Egg
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Wow... looks like you nailed it
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I was raised indirect at 250-260 for 9 hours. It was right at 7lbs.Tap root has many different specials. Probably going to buy 1/4 cow with neighbor this year. They have a deal where you pick up apporx. 10 lbs of beef for flat rate of 8.50 lb. I basically ended up with around 16 lbs at 8.50 per/lb. Got porterhouse, del monico, brisket, stew meat, ground beef, etc.You obviously pay more on some stuff, but get good deals on others. Susan at tap root (calls herself the beef lady) is extremely helpful and knowledgeable. I learned more in 30 mins with her then my entire life about beef.Franklin, TN - (1) LBGE and a cooler full of beer
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Good friend of mine from HS is the farm manager there and I still havent bought any of their beef even though I could literally walk to the farm in 5 minutes. Shame on me.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
does she go by the name "beef lady"? Very nice and helpful women.... really knows her stuff.Franklin, TN - (1) LBGE and a cooler full of beer
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No, its a he. He also participates in their farm rodeo. Great people and great staff at that farm. http://www.taprootfarm.com/index.htmlFranklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
$1000 to join? ChitGreen egg, dead animal and alcohol. The "Boro".. TN
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