Head's Up- National Brisket Day, Saturday May 28th-time to give it a go!

JohnInCarolina

Just saved about $100 using the code, lol.

Purchased a black brisket, two dry-aged steaks, and a pork belly.  Giddyup!

4TheGrillOfIt

@lousubcap lol Yes, anytime I get up at 5 am to start an SRF brisket is a special occasion.  

YukonRon

I ordered 2, arrival on or around the 28th. Will have to work on what I have in the freezers to make these fit.

YukonRon

Took some practice swings today. Smoked with bourbon barrel chunks, used blues hog bold and beefy, Tony’s, and gunpowder for a rub. Was pleasantly surprised.

lousubcap

No further need for BP- Looks great.  I would bet against the "pleasantly surprised" comments as you have your process dialed in.  And that is the foundation for sustained success even with the audibles.  
Midweek banquet with brisket-that is livin' large and well deserved!

lousubcap

This coming weekend I'm gonna give the pork brisket I got from Porter Road a run based on this thread from 3+ months ago.  Figure a great practice run.  This one will be on the BGE while the actual NBD cook has to be on the stick burner based on the size as noted early on in this thread.
Pork Brisket  
Taking a swing at it.  Outcome TBD but a brisket cook is fun.  

lkapigian

lousubcap said:

This coming weekend I'm gonna give the pork brisket I got from Porter Road a run based on this thread from 3+ months ago.  Figure a great practice run.  This one will be on the BGE while the actual NBD cook has to be on the stick burner based on the size as noted early on in this thread.
Pork Brisket  
Taking a swing at it.  Outcome TBD but a brisket cook is fun.  

You’ve motivated me to roll with the Fat Stacks on NBD

lousubcap

@lkapigian - you have the rigs to avoid the stick burner challenge.  And you likely aren't wrestling with the oversized challenge I am dealing with. 
But I definitely welcome the company.  
Stay healthy and safe out there-

lousubcap

Shameless bump to page one.  

lkapigian

lousubcap said:

Shameless bump to page one.  

Got my Brisket Trimmings from last weeks briskets ready for Brisket Sausage 

Mark_B_Good

YukonRon said:

Perfectly rendered!  That must have been as tender as tender gets!

4TheGrillOfIt

lousubcap said:

This coming weekend I'm gonna give the pork brisket I got from Porter Road a run based on this thread from 3+ months ago.  Figure a great practice run.  This one will be on the BGE while the actual NBD cook has to be on the stick burner based on the size as noted early on in this thread.
Pork Brisket  
Taking a swing at it.  Outcome TBD but a brisket cook is fun.  

Love to see how that pork brisket turns out and what you think of it.  I think saw a vid from The Mojo guy on You Tube.  It looked pretty good.

ColbyLang

My package has yet to arrive from the 5 letter carrier. Supposed to be here today. Things aren’t looking promising on the tracker. I’d hate to have to re-order

lousubcap

ColbyLang said:

My package has yet to arrive from the 5 letter carrier. Supposed to be here today. Things aren’t looking promising on the tracker. I’d hate to have to re-order

The good news, if any is that it may still make it depending on the latest update, the better news, SRF will make it right.
I have had a few exchanges live and via email suggesting they change carriers when the current contract is up.  I get that it is a business decision but wanted to make sure the five letter shipment hosings and reorders were included in the overall cost as SRF used to use the American three letter carrier.  FWIW-

ColbyLang

Frank, changed to “pending”. Pisses me off. 2nd order that will have to be replaced in the last 3. This one has 2 picanas in it that I was jonesing for. 

lousubcap

ColbyLang said:

Frank, changed to “pending”. Pisses me off. 2nd order that will have to be replaced in the last 3. This one has 2 picanas in it that I was jonesing for. 

FedEx needs to be fired.  And it this tubes the thread, so be it!

Ybabpmuts

ColbyLang said:

Frank, changed to “pending”. Pisses me off. 2nd order that will have to be replaced in the last 3. This one has 2 picanas in it that I was jonesing for. 

Oh man ... I once was on picanas for soo damned long .. that I was jonesing for a package with THREE in it. I feel for you, really. Once I learned to even SPELL picanas ..  I was hooked, like a giant red grouper with really, really, strong lips. If the groupers had lip strength contests,  I'd be somewhere in the upper tier for sure. Honesty, I've always felt this was my destiny .... to have the strongest grouper lips, that were also addicted to picanas packaged in threes. If your jonesing for a package of two, your grouper lips probably aren't that strong yet, so you can still get out maybe.

If you're not quite sure, come on over and we can compare grouper lips, using various ocean-based, feats of strength.

PS. I wrote this in clam based ink. 

Ybabpmuts

ColbyLang

package arrived sub 50°, color me impressed

YukonRon

I have 2 Black grade arriving Thursday. A case of Napa arriving Friday. Good times.

lkapigian

Brisket Sausage ready for NBD

lousubcap

lousubcap said:

This coming weekend I'm gonna give the pork brisket I got from Porter Road a run based on this thread from 3+ months ago.  Figure a great practice run.  This one will be on the BGE while the actual NBD cook has to be on the stick burner based on the size as noted early on in this thread.
Pork Brisket  
Taking a swing at it.  Outcome TBD but a brisket cook is fun.  

Contrary to the above post, the below was done on the drum smoker.  250-260*F.  The going in-Porter Road 2,0 lb pork brisket.  Rolled at 240-260*F.  
Before hitting the fire;

and the other side:

Cap down and this sucker took forever.

Wrapped in BP at around 165-170*F at about the 3.5 hr mark.  Pulled at around 190*F +/-  (slice temp based on the videos I checked out).
And the $$ shot-

Flat?? to the left and a very moist point to the right.  
Would I do it again-yes but only to see if I can improve the cook.  Point was good-flat, nothing like the youtubers mention-a bit dry, texture like a pork loin a bit too far.  
On a scale 1-10, no more than a 6 here.  FWIW.
Stay healthy and safe out there-
NBD Saturday May 28th-time to get focused.  

saluki2007

Let the thawing begin!

lkapigian

I may have to call an Audible and use the Gravity feed, Ramon Ayala is playing in town , Not sure If I can tend the stick burner and go to the concert , but I will make something work

lkapigian

Bump and Curious , what’s on your menus besides Brisket 

Mr1egg

I got one locked and loaded, doing pulled pork, brisket and chicken. Already did this cook last week and I plan on doing the same thing. Turned out great. 

saluki2007

lkapigian said:

Bump and Curious , what’s on your menus besides Brisket 

Brisket and more brisket. 

nolaegghead

Mr1egg said:

I got one locked and loaded, doing pulled pork, brisket and chicken. Already did this cook last week and I plan on doing the same thing. Turned out great. 

Those Primos are very nice, comparable and exceeds eggs in some respect.

Mr1egg

nolaegghead said:

Mr1egg said:

I got one locked and loaded, doing pulled pork, brisket and chicken. Already did this cook last week and I plan on doing the same thing. Turned out great. 

Those Primos are very nice, comparable and exceeds eggs in some respect.

I bought a medium bge as my first charcoal grill and loved it. Wanted something bigger and decided to go with the primo xl. Love the shape and that fact that it’s the only kamado made in North America. 

lkapigian

Mr1egg said:

nolaegghead said:

Mr1egg said:

I got one locked and loaded, doing pulled pork, brisket and chicken. Already did this cook last week and I plan on doing the same thing. Turned out great. 

Those Primos are very nice, comparable and exceeds eggs in some respect.

I bought a medium bge as my first charcoal grill and loved it. Wanted something bigger and decided to go with the primo xl. Love the shape and that fact that it’s the only kamado made in North America. 

Did they move Mexico ?

bluebird66

Going to pick up my brisket this afternoon.