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Discussion in 'Beef' started by Rings Я Us, Aug 19, 2017.
Got it done with little trouble. Trimmed everything hard off and stuck the point in the freezer.
Got a 9x13 pan that the flat can sit in to absorb some rub flavor . Look at the fat.. about 2 lbs off 13.75 lb brisket.
Stove and cast iron pan were a bit dirty from dinner yesterday and breakfast today.. lol . The scraps of fat I'm not going to use for the flat tomorrow. I decided to do the flat on top rack of the ECB.
Looking good! I'll be watching.
Guess all that soft fat I'm gonna leave on.. it's not that thick. 👍 spog
I went to the store and bought some nice rolls and some horseradish sauce for my brisket sandwiches tomorrow. I get home and look at the horseradish sauce bottle, it says best before June whatever 2017. WTH? Lol
Looking forward to seeing those brisket sammies!
I'm in for this one. Brisket has become a big favorite for us.
Got the salt on for an hour then some SPOG with smoked paprika and a spoonful of sugar helps the medicine go down. Helps the medicine go down..🎵🎵
Apple and cherry today.
One hour into flat smoke.
was gonna try and get some smoke ring on it this time.. not sure if it will work with the cherry and a Apple chunks. I'm using more of those than I would hickory. I really want to put the smoke to it.
Sauce I got. I'm taking it back because it's old . Will get another fresh one of one brand or another.
Replaced that with this.
Hour 3 . Starting my beef stock reduction. Gonna try for a thick reduction for brisket.
2 cups I had in freezer but took out a few hours ago to thaw.
Beef stock from roasted bones and simmered with veggies and herbs for 24 hours is the best thing to have on hand. Should reduce and be really concentrated.
Nice at 150 IT.
Hour 5 project flat
Beef stock was 3/4 full in this container before I reduced it. Now it tastes like steak juice. 😉
RRU, Looking good !
Did it stall yet? Mine usually stall between 160 and 170 for a couple of hours. You could be in for a long evening!