:rofl: any pics of the labels?
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:rofl: any pics of the labels?
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Pic rotated after I uploaded
Wow that's incredibly cheap! Half the price of my 15lb one from Costco last week.
Getting paid to bbq today! No complaints...
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Trimmed this fat pig out... was curious on how much weight I would lose... keep in mind I’m firmly in the camp of “fat cap adds nothing and fucks up perfect bark”
So trimmed it out, not only for the fat but also size and shape.
-2.145kg of pure fat
-0.5ish kg of meat trimmings (braising out now for tacos)
-1.1ish kg of excessive trimming which left me with some brisket “steaks” (for shape, and practicality reasons due to limitations of vac bags and grill size)
Leaving me a fairly point heavy ~10lbs brisket, all meat, no cap.
Was actually impressed with the quality, said it was just packaged in the 21st, but the smell, colour, and little bits of dried up fat says it’s got some age already.
Having trimmed all the bits that would just dry out on the smoker and saving them I’m curious how that will turn out, going to try a ~130-135F sous vide for a couple days and finish me off like steaks. It’s mostly flat, but one of them has some point for sure, the brisket had a bit of a lip on the one side that had to go
Coles notes: the $2.99/lb ended up being $4.08/lb of actual meat, but I’m also rendering out the fat for some tasty cooking oil
See, my problem is I LOVE the fat on my beef! No way could I trim it out. I do always cut it back for sure but I always cook it with a nice layer so those of us who like it can eat it and those who don’t, well their just fucking weird so screw them! Let them pull it off haha!
See, I feel like there is still plenty between the flat and point to satisfy... rub doesn’t stick to fat, bark is king. Cap loses this fight... but you’d love the fat I tossed in the cast iron to render down for some eggs! It’s not wasted, just moved haha
Smoked mine today, minimal effort but happy with the results, not the greatest ring but juicy as fuck
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Never done a double decker pastrami before in my egg. Let's see how it goes with one dripping onto the other.
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Also - Fireboard just launched their V.2
I use a fireboard, and of all the temp controllers I've used it is by far the best. I'll probably upgrade because I'm a sucker.
https://www.fireboard.com/two
I thought about this too, I've used a FB since it came out and also love it, but I have shiny toy syndrome bad, that full screen just looks so good even though I don't ever use the screen for anything. I just can't find anything that says that the older drive cable would work, I already have that and don't want to re-buy the blower and cable
:rofl:
Fair enough
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Well it’s been almost 4 days of this “marinading” in its dry brine... figured I should probably cook it.
Injected it with chicken broth, beef and mushroom bouillon, Maggie’s, and butter. Rubbed with a pepper heavy rub, (garlic, onion, mustard, paprika, brown sugar, cayenne) and hickory for wood, since I appear to be out of mesquite
3.5hrs in...
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