Brisket - Tap Root Farm (Franklin, TN)

beatarmy · February 2015

I know we got a Mid-Tenn eggfest in the works, so I wanted to share pics of the 8lb brisket I picked up (among a lot other stuff) from Tap Root Farm in Franklin, TN. For those local to the area, they supply all the beef for Cork & Cow, Red Pony, etc. in Downtown.

I just loaded it up with Byron's butt rub. In the fridge now, will start cooking in the morning.

Will post pics along the way.

BGEXL_Nick · February 2015

Looks good. Can't wait to see the progress.

Do they sell directly from their farm or did you go through a local butcher?

henapple · February 2015

Prime?

henapple · February 2015

henapple said:
Prime?

theyolksonyou · February 2015

Bueller, Bueller .... Bueller

beatarmy · February 2015

yep. prime. all grass fed.

they sell direct. picked up some porterhouse, del monico, brisket, ground beef, stew meat, etc.

the famers daughter is the one that sells the beef. i learned more about beef after talking to her for 30 mins then i did my entire life.

actually about to go in on 1/2 cow with neighbor.

theyolksonyou · February 2015

I thought the farmers daughter usually got the beef. :-\"

beatarmy · February 2015

Hey ohhhhhh

beatarmy · February 2015

Here is the updated pics. Best tasting thing i've ever put in my mouth.

theyolksonyou · February 2015

Quite a meteorite!

BGEXL_Nick · February 2015

Awesome cook! That's one fine looking brisket.

shaw988 · February 2015

How did the Byron's perform? Was it salty? (not it's a bad thing)

boochsr71 · February 2015

beauty!!

anton · February 2015

Duuuude, sweeeet!!

>- =D>

Dyal_SC · February 2015

Yessir!! +1 on the byrons rub question. Never thought about putting it on brisket. But it seems (in my head at least) like it would be better on brisket than on pork. Great idea!

beatarmy · February 2015

the rub was great. i typically prefer brown sugar on my pork butts, so i was a little disappointed with the bad byron on the pork i cooked last weekend. But it did great on the brisket.

I also think i could have just put salt/pepper on it and it still would have tasted awesome. guess that's what happens when you get quality meat.

DoubleEgger · February 2015

I'm bringing the cooler on my next work trip to Nashville/Spring Hill! Thanks for sharing.

atouchofsmokeWP · February 2015

Where in Franklin is this place and what is the brisket running per lb? Cook looks great by the way

grege345 · February 2015

Really outstanding! What method did you use? Higher temp? Super low? How long?

Auburntgr · February 2015

Looks great. I see a trip to Tap Root in the near future.

hapster · February 2015

Wow... looks like you nailed it

beatarmy · February 2015

I was raised indirect at 250-260 for 9 hours. It was right at 7lbs.

Tap root has many different specials. Probably going to buy 1/4 cow with neighbor this year. They have a deal where you pick up apporx. 10 lbs of beef for flat rate of 8.50 lb. I basically ended up with around 16 lbs at 8.50 per/lb. Got porterhouse, del monico, brisket, stew meat, ground beef, etc.

You obviously pay more on some stuff, but get good deals on others. Susan at tap root (calls herself the beef lady) is extremely helpful and knowledgeable. I learned more in 30 mins with her then my entire life about beef.

TN_Sister_State · April 2015

Good friend of mine from HS is the farm manager there and I still havent bought any of their beef even though I could literally walk to the farm in 5 minutes. Shame on me.

beatarmy · April 2015

does she go by the name "beef lady"? Very nice and helpful women.... really knows her stuff.

TN_Sister_State · April 2015

No, its a he. He also participates in their farm rodeo. Great people and great staff at that farm. http://www.taprootfarm.com/index.html

henapple · April 2015

$1000 to join? Chit

Brisket - Tap Root Farm (Franklin, TN)

Comments

Categories