Head's Up- National Brisket Day, Sunday May 28th 2023-time to give it a go!

lousubcap

Reads almost the same as 2022-and edited for clarification.

Thought I would toss out an alertment (after getting poked by @lkapigian ) so that everyone has time to find, thaw or give the cow a practice run.  Above all, have fun.  Always remember-the friggin cow drives the cook. Here's to finding the proverbial "feels like buttah" outcome.

Do have one wet aging so this will be perfect timing. 

ColtsFan

I have a SRF gold waiting in the freezer!

lousubcap

Time to haul it out, start the thaw and elevate the anticipation. 

Great eats right there. 

lkapigian

Just going to rocks some Costco Brisket and Plate Ribs,think I may have enough trimmings in the freezer for Brisket Sausage 

Ragingirishman2

I received a new gasket from @RRP that I need to install so I will be ready to go for a 2nd brisket on this sacred day.

lousubcap

Bump to page one for continued planning purposes.

kl8ton

I have two briskets in the freezer from young grass fed cows.  I believe combined the whole briskets weigh a total of 11 lb.  When doing my freezer transfer I noticed the cryo pack has failed on both of them.  They will be going straight into some sort of crock pot stew recipe very soon. Perhaps I will try to smoke them for brisket chili for the 28th. That date does feel like memorial day ish.  It's possible I will be occupied at the campground.

unoriginalusername

Cooking 3 as we speak to compare the franklin, goldees and blacks rubs to pick my winner for the long weekend.

also trying the blacks method of smoking for a few hours in my offset, wrap and refrigerate overnight and then finish the next day on the Kamado.

the argument is similar to cold smoked cheese where the wrap helps the smoke mellow and penetrate so we will see… at worst, makes it easier to have it done for dinner tomorrow 

lousubcap

unoriginalusername said:

Cooking 3 as we speak to compare the franklin, goldees and blacks rubs to pick my winner for the long weekend.

also trying the blacks method of smoking for a few hours in my offset, wrap and refrigerate overnight and then finish the next day on the Kamado.

the argument is similar to cold smoked cheese where the wrap helps the smoke mellow and penetrate so we will see… at worst, makes it easier to have it done for dinner tomorrow 

I should expect a youtube on this great experiment soon?? Yes, would be a great answer!

unoriginalusername

lousubcap said:

unoriginalusername said:

Cooking 3 as we speak to compare the franklin, goldees and blacks rubs to pick my winner for the long weekend.

also trying the blacks method of smoking for a few hours in my offset, wrap and refrigerate overnight and then finish the next day on the Kamado.

the argument is similar to cold smoked cheese where the wrap helps the smoke mellow and penetrate so we will see… at worst, makes it easier to have it done for dinner tomorrow 

I should expect a youtube on this great experiment soon?? Yes, would be a great answer!

Oh ya. My family of 4 won’t eat three briskets so 100% sharing the results in a video 

lousubcap

Bump to page one as it should be.

ColtsFan

Ready!

lkapigian

Bump 

lkapigian

Trimmed and On Salt overnight , trimmings for Brisket Sausage … all choice , but will be just fine 

lousubcap

I'm here to tell ya- when cooked right (key phrase) the differences in the brisket grade (never have done select) between a good choice, prime, and SRF black are tough to discern especially with the consumer. With the mail order deal you can't eyeball the cut.  You can definitely score a great cut priced at below the grade it presents. 

Should you win the lottery and move to SRF Gold then that is apparent.  No Q judge here...FWIW

Happy Friday-

lkapigian

lousubcap said:

I'm here to tell ya- when cooked right (key phrase) the differences in the brisket grade (never have done select) between a good choice, prime, and SRF black are tough to discern especially with the consumer. With the mail order deal you can't eyeball the cut.  You can definitely score a great cut priced at below the grade it presents. 

Should you win the lottery and move to SRF Gold then that is apparent.  No Q judge here...FWIW

Happy Friday-

Did a Gold last year , almost to rich for my blood , and you are very correct , execution is key 

lousubcap

T-1 day til Showtime.  Time to get the prereqs executed for the big day!

lkapigian

Brisket Sausage Getting Ready 

lkapigian

lousubcap

Game on early Sunday AM. No target delivery time.  Bonus-as I will enjoy whenever I get the brisket across the finish-line. 

The local small staffed fire house will get a majority of the output.  As it should be. 

Brisket cooks-the most fun and audibles you can find an a BGE. 

ColtsFan

On! Guests are coming over at noon tomorrow. The flameboss will babysit for me tonight. 

lkapigian

Pickled Red Onions Getting Ready 

Wooderson

Getting ready to go on.   Trying a turbo cook today.   I injected last night and vac sealed with minors au jus prep.  350 indirect for 2, wrapped at 350 for 2-3, then separating the point and burnt ends for an hour.   We'll see how this goes.   If not,  it's Mixon's fault. 😀

ColtsFan

And we’re done. Time for a nap in the cambro for 5 hours. Ran naked the entire time. 

lousubcap

@ColtsFan - that is some fine looking bark on that hunk of brisket gold.  Enjoy the banquet. 

ColtsFan

@lousubcap thank you, sir. 

lkapigian

lousubcap said:

@ColtsFan - that is some fine looking bark on that hunk of brisket gold.  Enjoy the banquet. 

I concur!! Beautiful!

lkapigian

kl8ton

lkapigian said:

It took me a few seconds for my eyes to adjust and for my brain to fully grasp what is going on here.  I am speechless.  I am without words.  The pic almost puts me in a meet coma.  

kl8ton

That bark @ColtsFan

Very Nice!

FrostyEgg

lkapigian said:

Good lord man!