Originally Posted by Woodcutter
Nice meal Kevin! Looks great as always and I enjoyed your thread. I have been really interested in cast iron lately and your chilli in the dutch oven looked exceptional.
Thank you Todd
First time ever, I used some bacon trim (big chunks), to render down to brown the meats and sauté the onions. The brisket did not have enough fat to cook its self. The bacon taste was good, but definitely different.
Originally Posted by Reinhard
Ya, I'm ready for another brisket after this thread!!! You do great work Foamheart!!! Reinhard
Thanks you sir.
I was planning a complete break from tradition and entering the arena with an entirely different procedure, but too much strawberry juice made the temperature alarm at 7AM more painful that expected.....LOL so what was already planned out and organized out the window, so low and slow beat out pickle juice, 270 degrees and butcher paper wrapped.
I am still going to try the fast and hot, I just couldn't imagine trying to fold up butcher paper and tying it all off with string that morning. My hands were not that dexterous or nimbly the next morning. I could barely grasp that first coffee cup. LOL
I was surprised at how good it came out and this photo only needs a smoke ring and a frame to hang in the Louve!
Starts singing and old Mac Davis song................