Snake River Farms meat

cahuck

I've found the collective wisdom here to be far better than most food blogs so had to ask here.

Cooking with Amy wrote up a 2 hour smoked Snake River Farms brisket that then braised in sauce 3 hours in the oven. http://cookingwithamy.blogspot.com/2009/09/barbecue-style-brisket.html

I figure that CAN'T be right but she raved about the beef so I thought maybe what's better to her, but still cooked wrong, might be even better cooked right - low and slow on the BGE!

So checking their site a 14lb brisket for $59 doesn't sound like a bad deal, but then it says "may be shipped frozen."

Has anyone tried their brisket or should I TOFTT?

Chris

Richard Fl

I did 2 total weight 19 lbs a few months back and used FlaPoolMan's recipe. Nice and moist and EGGcelent.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=633044&catid=1

Crimsongator

Foiled meat will certainly cook much faster than indirect on an egg. I doubt her times are too far off.