Wanting to try this but having some reservations, first off, the masses here on the forum, say do a packer. So I called a few butcher shops here, one doesn't do packer, just flats. They other shop will do a packer, about 12-13#. Now comes the financial decision. The packer will cost about $45-50 Canadian. I am worried that I will screw my first crack at this up, (trying to enjoy the journey, but would still have to explain to SWMBO if it is a flop. )The other thing is there is just the two of us, so how many pounds of meat after the shrinkage would we have left? Won't be a problem if it turns out terrible, it will go in the garbage, explanation to my better half. If it turns out then we are going to have brisket coming out of our ears. Don't want to invite friends or family over to be Guinea Pigs just yet.
What do y'all have to say. If the price of the brisket would be more like what some of you down south pay, I wouldn't be hedging as much.
Hey Skiddy where have you bought brisket before??
Comments
"I've made a note never to piss you two off." - Stike
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out.
Just a man with a Muhle.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out.
Just a man with a Muhle.
Thomasville, NC
My YouTube Channel
Instagram
Facebook
My Photography Site
That's a great price! Many have made briskests without temp controllers. It's usually the peeps who run sub 225 that run into probs. go for 250 and it should ride through the night. I will say that lil Steven held 200 overnight so it's possible if you build your fire right. Either way, don't think you have to wait.
Steve
Caledon, ON
Steve
Caledon, ON
In this pic, you can see the remnants of the rendered fat that runs between the flat and the point.
He saved you some money...but he mangled your cut and I'm not sure it will cook like a whole packer. Your approach is fine though.
He's likely your best source in your area so next time ask for one in a cryovac or a untrimmed whole brisket ie don't let him cut your meat next time!
Steve
Caledon, ON