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Friday night brisket

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YukonRon
YukonRon Posts: 16,989
in EggHead Forum
Stopped at the RD and picked up a 15 pound packer, after trimming, it is closer to 12 pounds.
i have a great Cabernet, Sequoia Grove, a Rutherford fave of mine, 2011, the best vintage since 2007.  If you like cabs, get this one. Holds well on the shelf for 25 years, except, around me 25 minutes would be better than my usual.
just waiting for the stall....
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Got one in the fridge(brisket, not cab). Trying to get motivated to prep and cook tonight. Whiskey is winning at the moment. 
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  • YukonRon
    YukonRon Posts: 16,989
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    theyolksonyou said:
    Got one in the fridge(brisket, not cab). Trying to get motivated to prep and cook tonight. Whiskey is winning at the moment. 
    @theyolksonyou I hear you brother. I started on a basil right after work with some of my enablers, and as the prepping process started, pulled up the SG. It is a great night to be cooking in Louisville. Cool, not cold, and the aroma is bringing folks out of the house.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blasting
    blasting Posts: 6,262
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    Enjoy your night, your cook, and your wine tonight Ron.

    I didn't pull anything out - feels "off" to not have something being cooked overnight on a Friday.  Almost unsettling.
    Phoenix 
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Having absolutely nothing to do tomorrow short of working around the house(no kid activities) I made the executive decision to continue drinking and cook tomorrow. Should be a lazy day in the garage. 
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  • SGH
    SGH Posts: 28,791
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    theyolksonyou said:
    I made the executive decision to continue drinking and cook tomorrow.
    Spoken like a true Brisket God ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • beachsmoke
    beachsmoke Posts: 644
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    Yes sir I did steak earlier have pork butt getting ready to go on at midnight but been hitting the titos for a few hours I think it's going on early
    Large egg panhandle of florida
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  • YukonRon
    YukonRon Posts: 16,989
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    Yeah, the further I get into my wine rack, this might just end up as burnt ends and chili. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,791
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    YukonRon said:
    this might just end up as burnt ends and chili. 
    The Brisket Gods will never forgive you for this. Don't do it my friend!! 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • YukonRon
    YukonRon Posts: 16,989
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    I am going to do several of these things to practice for the SRF big Wagyu.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • hoofaloos
    hoofaloos Posts: 242
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    Putting on a butt in a couple of hours.  This way, I'll be rewarded at the end of my long day of drinking tomorrow!
    XLBGE- Napa, CA by way of ATX


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  • buzd504
    buzd504 Posts: 3,824
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    YukonRon said:
    theyolksonyou said:
    Got one in the fridge(brisket, not cab). Trying to get motivated to prep and cook tonight. Whiskey is winning at the moment. 
    @theyolksonyou I hear you brother. I started on a basil right after work with some of my enablers, and as the prepping process started, pulled up the SG. It is a great night to be cooking in Louisville. Cool, not cold, and the aroma is bringing folks out of the house.

    Louisville?  What the hell?
    NOLA
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  • blind99
    blind99 Posts: 4,971
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    Standing by. Looks good so far!!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • YukonRon
    YukonRon Posts: 16,989
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    buzd504 said:
    YukonRon said:
    theyolksonyou said:
    Got one in the fridge(brisket, not cab). Trying to get motivated to prep and cook tonight. Whiskey is winning at the moment. 
    @theyolksonyou I hear you brother. I started on a basil right after work with some of my enablers, and as the prepping process started, pulled up the SG. It is a great night to be cooking in Louisville. Cool, not cold, and the aroma is bringing folks out of the house.

    Louisville?  What 

    Yeah, first time I have ever lived in a city in my life. Kind of cool, actually. Great music scene going on here, great place for foodies, and I live in the Highlands area where the number one complaint is having to walk "almost" two blocks to get to either a bong shop or a liquor store. It is crazy here, and one of the best kept secrets, ever.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 16,989
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    hoofaloos said:
    Putting on a butt in a couple of hours.  This way, I'll be rewarded at the end of my long day of drinking tomorrow!
    Timing is everything!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Foghorn
    Foghorn Posts: 9,846
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    Love me some Sequoia Grove cab.  Enjoy.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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