What Will You Be Egging During the Coronapocalypse?

DoubleEgger

JohnInCarolina

Getting ready to throw this bad boy on:

Legume

I like how it says boneless brisket.

dmourati

JohnInCarolina said:

Getting ready to throw this bad boy on:

I've got one thawing in the fridge now. Curious about your temp/time/rub/method. May get it on tomorrow if thawed or Monday if not.

markopa

Found 1Kg of dry aged "sort-of" ribeye at my local butcher. Cut in in half ath that's what I had to look at while my kids wee eating it ...

JohnInCarolina

Good morning my friends:

thetrim

Dang @JohnInCarolina

DoubleEgger

JohnInCarolina said:

Good morning my friends:

Hello Darkness, My Old Friend...

JohnInCarolina

dmourati said:

show previous quotes

JohnInCarolina said:

Getting ready to throw this bad boy on:

I've got one thawing in the fridge now. Curious about your temp/time/rub/method. May get it on tomorrow if thawed or Monday if not.

The rub here is the AlbuKirky red.  I’ve never tried it on a brisket before but figured I’d give it a try.

I run these a little hotter than most choose to, around 275 dome for me.  I didn’t wrap here as I ran it overnight.  It’s sitting at around 187 IT right now and is nearly done after having been on the Egg for about 9 hrs.  Starting to let go in the flat. The SRFs always cook more quickly in my experience.  

DoubleEgger

I was going join the Brisket Club this morning but decided sleeping in was a better option. The wet aging continues...

thetrim

I think I'll just sit here for the next 6 hours hitting refresh every ten seconds waiting to see what Johnny ends up with....

Foghorn

DoubleEgger said:

I was going join the Brisket Club this morning but decided sleeping in was a better option. The wet aging continues...

Where’s the “You’re a lazy slug” button?

GATraveller

JohnInCarolina said:

Good morning my friends:

Wow that looks amazing. Jealous. 

dmourati

@JohnInCarolina I've got a bottle of Albikurky Red here as well. I bought Holy Cow for the brisket originally. It's good to have options. Going to check on the thaw progress now.

Verdict: that one day delay from FedEx precluded a Sunday brisket cook.

lousubcap

dmourati said:

@JohnInCarolina I've got a bottle of Albikurky Red here as well. I bought Holy Cow for the brisket originally. It's good to have options. Going to check on the thaw progress now.

Verdict: that one day delay from FedEx precluded a Sunday brisket cook.

Yes it is too bad that SRF uses the 5 letter shipping company now.  I have asked them to resign with the three letter company at the next round of negotiations.  

JohnInCarolina

lousubcap said:

show previous quotes

dmourati said:

@JohnInCarolina I've got a bottle of Albikurky Red here as well. I bought Holy Cow for the brisket originally. It's good to have options. Going to check on the thaw progress now.

Verdict: that one day delay from FedEx precluded a Sunday brisket cook.

Yes it is too bad that SRF uses the 5 letter shipping company now.  I have asked them to resign with the three letter company at the next round of negotiations.  

Funny you mention that, Frank.  I actually had an issue with this most recent shipment.  FedEx tracking told me they dropped it off on my front steps at 1:16pm on Thursday.  They said no sig required for the package, so that was all they had to do.  

We'd been home all day, and there was no ring of the doorbell.  So I went and checked - nada.  Checked neighbors' steps on all sides.  Nope.  As you can imagine, around this point I was in full-blown panic mode.  

Sent a blast out to the neighborhood list serve.  Finally it showed up on our steps several hours later.  I still don't know if it was FedEx who dropped it off or a good neighbor.  In the end I'm just happy to have it, but my goodness that company needs to get its act together.  

gonepostal

Jumped on the brisket bandwagon yesterday with a 14 pound prime from Sam’s. Gave the @The Cen-Tex Smoker fire build a go and broke out my chimney charcoal starter. And finally, added celery seed to the rub to see if I could get a better smoke ring. Pretty sure that I read that from one of Nola’s posts awhile back. Rub was S &P. Put it on at 830 am, peach butcher paper at 165/170, and ate around 7 pm. I skipped the FTC yesterday and allowed it to rest on the counter in the paper. 
I did yard work and listened to music outside all day. And got to smell this cooking. It was one heck of a day...

saluki2007

dmourati said:

@JohnInCarolina I've got a bottle of Albikurky Red here as well. I bought Holy Cow for the brisket originally. It's good to have options. Going to check on the thaw progress now.

Verdict: that one day delay from FedEx precluded a Sunday brisket cook.

The Albikurky red is a great to use in chilli. 

SciAggie

@JohnInCarolina @gonepostal Guys those briskets look delicious. Nice work. 

lousubcap

@gonepostal - Absolute beauty right there.  Whatever tricks you used, nailed a ring as well.  Congrats.  That is getting it done.  

GrateEggspectations

JohnInCarolina

Well alright alright alright 

Foghorn

That. Brisket. Looks. Awesome.

dmchicago

Botch

gonepostal said:

Jumped on the brisket bandwagon yesterday with a 14 pound prime from Sam’s. Gave the @The Cen-Tex Smoker fire build a go and broke out my chimney charcoal starter. And finally, added celery seed to the rub to see if I could get a better smoke ring. Pretty sure that I read that from one of Nola’s posts awhile back. Rub was S &P. Put it on at 830 am, peach butcher paper at 165/170, and ate around 7 pm. I skipped the FTC yesterday and allowed it to rest on the counter in the paper. 

Looks killer!  
Is that a better smoke ring than you normally get; ie did the celery seed make a difference?  

JohnInCarolina

I made a sammich:



Home made whole wheat bread, sriracha aioli, brisket point, fried egg.  As the kids say... this did not suck.

lousubcap

@JohnInCarolina Great outcome right there. Nailed that cook and bark. 
Been a couple of great brisket cooks here of late.  I need to step up and soon.  

Gmnorris74

Quarantine calzones

thetrim

thetrim