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Started By
Message
3
Posted on 12/2/19 at 3:46 pm to CHiPs25
quote:
If i'm reading this correctly, that's like $600 in brisket?
Why Ike, whatever do you mean?
Posted on 12/2/19 at 4:01 pm to CHiPs25
quote:
$600 in brisket?
Wut?
He's got about $220 in brisket
Posted on 12/2/19 at 4:24 pm to CHiPs25
Do t worry. You aren’t reading correctly.
Posted on 12/2/19 at 8:52 pm to Sherman Klump
I was looking at it in my computer and the dollar sign looked like a 1.
Posted on 12/2/19 at 10:18 pm to Chucktown_Badger
Apologies for not taking pictures when they were fresh. Tonight I vacuum sealed approximately 24 lbs of meat. These are the pictures of the refrigerated product as it was being put away.
Posted on 12/3/19 at 9:09 am to TunaTrip
looks dry af tbh
Posted on 12/3/19 at 10:04 am to Zach Lee To Amp Hill
quote:
looks dry af tbh
It will look like that when it's 35 degrees out of the fridge.
Posted on 12/3/19 at 10:12 am to TunaTrip
Maybe next time.
Posted on 12/3/19 at 10:14 am to TunaTrip
Why did you do this ?
Posted on 12/3/19 at 10:35 am to Zach Lee To Amp Hill
quote:
looks dry af tbh
Yea I know. That's what happens after it rests in the fridge for a couple of days. But don't worry, it will once again be delicious upon reheat. Timing and temp were perfect. Even the lean end was moist.
Posted on 12/3/19 at 10:48 am to TigerWise
quote:
Why did you do this ?
Every few months I cook a couple to have some in the freezer for quick meals.
I was always terrified of trying brisket cause of the horror stories I've heard. Once I got a competition grade smoker I researched for many months prior to finally pulling the trigger and giving it a go. From the first one it was a success and family and friends have raved over it. Recently had a request from a close friend to cook some for her daughters wedding so I picked up an extra two for this cook.
I won't claim to be pushing out competition grade meat, but it's better than what we can buy around BR/NOLA area. Granted I haven't had all of them. Prior to cooking my first one I made a trip to Austin and was able to try out a good bit of their smoked brisket(not Franklin). From that trip, I would say it satisfies the same tastes as the brisket I've had in Texas.
Posted on 12/3/19 at 10:52 am to TunaTrip
quote:
it will once again be delicious upon reheat
Like you, I vacuum seal my leftover brisket and pulled pork and reheat in the sealed bag in some warm/hot water(similar to sous vide method) and it always comes out perfect.
This post was edited on 12/3/19 at 10:53 am
Posted on 12/3/19 at 11:47 am to SmokedBrisket2018
quote:
sealed bag in some warm/hot water(similar to sous vide method) and it always comes out perfect.
Couldn't agree more!
Posted on 12/3/19 at 1:28 pm to TunaTrip
quote:
I was always terrified of trying brisket cause of the horror stories I've heard.
You just have to dive in which you have. I bought a smallish packer from Costco for my first brisket and watched a Franklin video. Came out way better than I would have imagined with my little dual fuel source masterbuilt $100 special from Home Depot. Use that same smoker and continue to put out what I believe are quality smoked meats. I am going to upgrade soon.
Looks good!
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