Put your temp probe in it and watch the temp while it's in the cooler. Once it goes below 140, you've got about 4 hours left to serve.
Make your decision from there. If it goes below 140 before 1pm, put it in the oven, wrapped up, at the lowest…
Then she comes over an hour later...."Is it done yet?" LOL. Sorry. Not yet.
Thankfully, after three years, she knows it's done when it's done!
Just put the brisket on a little while ago. It's a small flat; shouldn't take too…
I'm doing one right now. Simple brine of 1/3 c kosher salt, 1/3 c brown sugar, 2 Tbs dizzy pig raging river....enough water to fill a gallon ziplock and the bird. Brined about six hours. On the medium now, spatchcocked, direct, raised grid at 300 …
Nice lookin' meal, Mike. Absolutely Fresh does have good seafood, but definitely pay for the freshness. I go by to pick up oysters every once in a while. Where are you in Omaha? Wouldn't it be great if we could get a fest goin'?
I did a flat last weekend here:
Mine was just over 4lbs, and took longer than I expected...just under 7 hours, but I was more at 225 dome inst…
Thanks Rebecca, that's kind of how I ended up making the pastrami. I was at costco, and they had the corned beef brisket flats out for St. Patty's day...got me thinking that I hadn't made pastrami in a while. The first sammy was great!
I've done these:
here's some pics, too:
They were really good!
That looks really good. When I was a kid, my Lithuanian grandmother used to make a similar dish. She used to call them pigs in a blanket,really good, she would mix her rice with the ground meat inside the cabbage. She used to make a killer fried …
I just spent way too much time reading this whole thread. I should have just stopped after watching the vid and said thanks for making me laugh.
I never realized just how many agendas there are around here.
Keep'em coming stike; it's good en…