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Re: What Are You Chef-ing Tonight, Dr?
@lousubcap nice cook - looks perfect the briskets did not disappoint. The flats didn’t dry out, the points were meaty and delicious. Good eats.1 · -
Re: 24 hour brisket???
Yes. First stage is 225. The meat will get to 140-160 pretty quick. Don’t panic. It will stall there. Bump the heat to 275 about 6 hrs prior to eating to push it through. I’m lazy: I don’t wrap. But …1 · -
Re: What Are You Chef-ing Tonight, Dr?
Labor Day brisket. Big brother is on the rack below. Will do some pizzas too12 · -
Re: What Are You Chef-ing Tonight, Dr?
@caliking no idea what that is but I’m confident it’s delicious1 · -
Re: What Are You Chef-ing Tonight, Dr?
@caliking nice, I’ll need to run down there and grab a bowl. @jadams03 that’s a perfect meal2 ·
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