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My 2nd brisket.

Ok, one of the “braver” things I’ve done in the realm of food was to let this 18 pound prime beast wet-age in my basement fridge - it’s been there since before Thanksgiving.  Believe me, I was quite nervous when cutting into the cryovac cocoon it’s been sleeping in for the last 7 weeks.  To my very happy surprise- absolutely no funk at all!  I had the window above the sink wide open, and the cold water running, but no need - no bad odor whatsoever.

I might have made a mess of the butchering - might be a better filet knife in my near future.  No kitchen scale but it looks to be maybe 4 pounds of fat removed.

My daughter, still on winter break, asked “who’s going to eat all that?”  It’s only the 3 of us but maybe some guests for tomorrow night’s Raven’s game.

She might be a future egger...her next comment was. “I guess it’s one of those things you do for the challenge...”. Bingo - she totally gets it!

Anyway, will hit this with SuckleBusters 1836 rub.  I expect to get started with the cook sometime this evening.  I’ll refine my plan later today, likely with some kind and gentle guidance from @lousubcap as suggested in another thread.  He was very helpful and supportive with my first brisket a couple of months ago.

Okay - off to see a movie with the dear daughter!  May the force be with you!

Maryland, 1 LBGE


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