LOL Brisket on sale...

[CosmicCowboy]

Need to get me three or four for my next BBQ...

http://1-800-kobebeef.com/kobewhbrimfr.html

[SpursStalker]

:wow

For one?

Holy fuck ... that better be some good meat!!

[Po'Boy]

+1 That is some good eatin'.

[Frenzy]

jezze even kobe beef is over priced and overrated.

[BacktoBasics]

Makes zero sense for a brisket.

[CosmicCowboy]

Makes zero sense for a brisket.

LOL...I know that. That's the whole point of cooking low and slow and taking a cheap cut like brisket (I get mine on sale for $1 a pound and freeze them) and making it taste great.

[baseline bum]

Damn, better take that shit to Smitty's.

[Summers]

Mmm... marbling.

[mrsmaalox]

I heart meat!!:spin

[CosmicCowboy]

I heart meat!!:spin

You would REALLY heart MY meat...:eyebrows

[JudynTX]

I heart meat!!:spin

+1, + sausage

[mrsmaalox]

You would REALLY heart MY meat...:eyebrows

:lol...:hungry:

[MsMcGillyCutty]

i heart meat!!:spin

+100

[Slydragon]

:tu I put one on lay away, I'll be eating that in a few years

[tonylongoriafan]

smoked one overnight friday/saturday...12 hours, .89/lb from heb...it was good!

before
http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs161.snc1/6008_107046481361_553836361_2544808_4816638_s.jpg

during
http://photos-h.ak.fbcdn.net/hphotos-ak-snc1/hs161.snc1/6008_107104961361_553836361_2545639_3904672_s.jpg

after
http://photos-d.ak.fbcdn.net/photos-ak-sf2p/v653/12/83/553836361/s553836361_2547475_6499069.jpg

[Summers]

A thread about meat that turned into veiled references to penis? Who saw that coming?? :lol

[mrsmaalox]

^^^Summers!! Get your mind out of the gutter!! ;)

[CosmicCowboy]

smoked one overnight friday/saturday...12 hours, .89/lb from heb...it was good!

before
http://photos-a.ak.fbcdn.net/hphotos-ak-snc1/hs161.snc1/6008_107046481361_553836361_2544808_4816638_s.jpg

during
http://photos-h.ak.fbcdn.net/hphotos-ak-snc1/hs161.snc1/6008_107104961361_553836361_2545639_3904672_s.jpg

after
http://photos-d.ak.fbcdn.net/photos-ak-sf2p/v653/12/83/553836361/s553836361_2547475_6499069.jpg

FOIL????? on BRISKET??????

Blasphemy!

[101A]

FOIL????? on BRISKET??????

Blasphemy!

Probably had to to keep the smoke from overpowering the meat. - didn't have a big burn box on the smoker; too much adding of green wood will ruin a good thing.

[tonylongoriafan]

Probably had to to keep the smoke from overpowering the meat. - didn't have a big burn box on the smoker; too much adding of green wood will ruin a good thing.

this was last friday night, it's mainly for temperature control and ease of moving...i try to leave the foil open but it was like 1am when i started cooking and wanted to sleep a few hours so i loaded the smoker box up...moved the brisket as far away as possible and covered it...some people cheat by starting it in the oven or whatever...i'm old school, i use texas mesquite (which burns really hot, but what is more readily available) and a torch to start my fires...

i also have a vertical smoker i use from smaller items that's easier to control...here are some fryers and a turkey breast from fathers day

before
http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs090.snc1/5094_102401936361_553836361_2465924_2035420_s.jpg

after
http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs110.snc1/5094_102429186361_553836361_2466397_6856586_s.jpg

[tonylongoriafan]

FOIL????? on BRISKET??????

Blasphemy!

how do you cook yours...i go fat side down...wrap in foil but often keep it open...i use mesquite (i live in von ormy so i have a shit of mesquite out here) and let it go...i've seen some people layer in mustard for really long cooking times?!?! i tried it once and to be honest i couldn't taste the difference

[tonylongoriafan]

this was last friday night, it's mainly for temperature control and ease of moving...i try to leave the foil open but it was like 1am when i started cooking and wanted to sleep a few hours so i loaded the smoker box up...moved the brisket as far away as possible and covered it...some people cheat by starting it in the oven or whatever...i'm old school, i use texas mesquite (which burns really hot, but what is more readily available) and a torch to start my fires...

i also have a vertical smoker i use from smaller items that's easier to control...here are some fryers and a turkey breast from fathers day

before
http://photos-e.ak.fbcdn.net/hphotos-ak-snc1/hs090.snc1/5094_102401936361_553836361_2465924_2035420_s.jpg

after
http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs110.snc1/5094_102429186361_553836361_2466397_6856586_s.jpg

the fryers were good but chicken is chicken...that turkey breast was on point...damn i want to do it again right now...it only took about 2 hours but not every grocery store sells the boneless turkey breast roast...it's like a crapshoot...anyone know availability.

[CosmicCowboy]

the fryers were good but chicken is chicken...that turkey breast was on point...damn i want to do it again right now...it only took about 2 hours but not every grocery store sells the boneless turkey breast roast...it's like a crapshoot...anyone know availability.

I get the turkey roasts at HEB Elan Market. They have both white meat and dark meat roasts. I wet with italian dressing and then dry rub...then cook them slooooow on the smoker to 145.

[CosmicCowboy]

how do you cook yours...i go fat side down...wrap in foil but often keep it open...i use mesquite (i live in von ormy so i have a shit of mesquite out here) and let it go...i've seen some people layer in mustard for really long cooking times?!?! i tried it once and to be honest i couldn't taste the difference

I rub my briskets with worchestershire and then dry rub with spices/brown sugar till I have a "paste" covering it and then put my brisket on the pit fat side down. Cook at 210-225 for approximately 50 minutes per pound. I don't open the lid or check it till I think it is almost done. I don't wrap with foil. At 190 I will pull my briskets and wrap them in a towel and put them in my "hot box" (a 32 quart ice chest) for at least an hour. I usually cook multiple briskets and will just stack them in the hot box. A perfect Saturday pit load would be 2 briskets, two 5# pork shoulders, and a few chickens. the chickens for Saturday night, the briskets for Sunday, and the pulled pork for quick weeknight meals.

[Sunshine]

Fatsack brushes his meat with mustard then uses a dry rub and it always turns out excellent. He does, however, wrap them in foil and finish them off in the oven for a couple of hours. We got a couple of briskets at HEB last week and smoked one to take to Leakey for the 4th. Not a shred of meat left.

[Drachen]

Just blew my paycheck on 6 ounces of brisket.