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Brisket. I'm going for it.
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Been making briskets in the egg and bullets and offsets for a while. Usually I just buy a regular brisket from a Costco/bjs or work with what the grocery store has. Results are generally good.
this time I ordered a usda prime angus beef packer from Creekstone in Kansas. I want to see if it's any better than the regular swag I can get in MA.
The overnight cook starts in a couple hours. I hope to serve it Sat afternoon.
here goes...
this time I ordered a usda prime angus beef packer from Creekstone in Kansas. I want to see if it's any better than the regular swag I can get in MA.
The overnight cook starts in a couple hours. I hope to serve it Sat afternoon.
here goes...
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Pics as you go!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
sweet. That's a good one. That's what Franklin uses down here. If you can do it anywhere close to his you are going to be happy.
Keepin' It Weird in The ATX FBTX -
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Did a lot of trimming on this one.
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And just put it on for the overnight cook.
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Sweet. I've been debating one of these as well.Slumming it in Aiken, SC.
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Love these epic cooks. Will be following closely.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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This piece cost $130, not something I will do all the time. After about the first hour and a half, I've noticed a distinctly different beef smell. The beefiness in the air is even over taking the normal smoke of the sugar maple lump.
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Just salt and pepper for the rub.
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Can't wait for the results. FYI, a KCBS membership will get you a 10% discount with Creekstone.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Just became the newest member.
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Just wrapped with foil. Added some beer, vinegar, oil, water, spices, as a liquid into the foil.
side note: happens during every brisket, had the oh crap I ruined it moment. The bark is very dark and looked like a burnt hunk of meat. Once I picked it up, limber as a slinky and I can see, this is going to be a delicious hunk a beef. Meat is just past 160 at this stage. -
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No update pics?Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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