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A little briskey
MrCookingNurse
Posts: 4,665
well... This is a long story. Short story: we butcher our own cows, last butcher ruined the brisket, thawed this thinking it was a flat, well it was just a tip of flat and point and had a lot of hard fat on it. I trimmed the snot out of it. Even thought off rolling it up and tying it like some kind of roast. We shall see.
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Comments
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250 cherry wood and FOGO lump_______________________________________________XLBGE
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Mmmm FOGO is the stuff!!!! Boot is a 13
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That is the biggest tri-tip I've ever seen!Just a hack that makes some $hitty BBQ....
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If I'd taken a pre trim picture it would have been the ugliest tri tip you'd ever seencazzy said:That is the biggest tri-tip I've ever seen!_______________________________________________XLBGE -
I'd find a new ranch butcher.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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But it will be tasty.
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Feeling good. The XL is solid. Holding right over 200 with no assist.
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@theyolksonyou @cazzy how should I slice?? Burnt ends? I was thinking just chopped and pulled.
@bud812 don't worry. We're done with the fella just because of location but this was a big disappointment considering the price and the steaks graded Low prime. Could have been a beautiful brisket._______________________________________________XLBGE -
The grain is pretty clear on that cut. Just go against it. I'd prolly go diagonal as opposed to just really long slices. Fan it out.MrCookingNurse said:@theyolksonyou @cazzy how should I slice?? Burnt ends? I was thinking just chopped and pulled.
@bud812 don't worry. We're done with the fella just because of location but this was a big disappointment considering the price and the steaks graded Low prime. Could have been a beautiful brisket.Just a hack that makes some $hitty BBQ.... -
Cool.
I'm at 145ish. Still at 200 dome. I bumped up the temp going to get to 300 by the stall and wrap it_______________________________________________XLBGE -
You have a size 13 boot?? If it is true what they say...that explains the KY Jelly.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Just broke out the Mavericks. It's been a long long time since I've used them!
Grate temps coming up, just had the egg open.
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A little snack in bed while I wait
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That worked well
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Fell asleep... Got up at midnight and it was 203, felt good, not butter but good. FTO'd it for an hour then to fridge. Will be supper tonight. Looks ok. I'm sure it'll be tasty even if jt ain't pretty.
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