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Brisket totally BUTCHERED!
Yes! The marbling was heavy with this one. I didn't know what to make of it. I wanted to through it all away. I suppose I should just trim off the majority of fat cap and see what cooks away and how it comes out. Six pounds of scrap is bracing! -
Brisket totally BUTCHERED!
Yeah... that's why I thought I "butchered" it. Certainly my knife skills will need work. Judging from Indaswamp's pictures, I might have been too aggressive in the fat removal department (I hate fat... always have). I bought a nice, new knife, though. Gee, a sharp knife really is a joy to use... -
Brisket totally BUTCHERED!
Yeah, it was a drag, too, because I read up on how there is a flat and a point and how to separate them. The point was all fat. Almost like I was missing the point part. Just a sliver of meat above the mid-seam of fat. Not even worth separating. Blah. Hah! $13 buck and change per pound for... -
Bought the Weber EX6
Thank you, thank you, thank you! I love how I can get help for everything here. I'll be hitting that guy (or gal) up for ho for sure. Thanks, again.- BXMurphy
- Post #12
- Forum: Pellet Smokers
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Bought the Weber EX6
Thanks, Sven! Should be fun. I have some sauerkraut fermenting. Wifey wants to see me make a pastrami and, of course, wants sauerkraut to go with. I saw over here how easy it is to make at home. So, now I have JARS to clean... and sanitize... because there's more to ferment... It never ends.- BXMurphy
- Post #9
- Forum: Pellet Smokers
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Bought the Weber EX6
Ah! You hate this place, too, huh? :emoji_laughing:- BXMurphy
- Post #7
- Forum: Pellet Smokers
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Bought the Weber EX6
Dirty buggers! It's just me and the wife making standard fare up until this forum. Not many dishes to wash but things promise to get messy. I got the front shelf for the unit; somebody said that would be a good addition. I figure the WSF would be a solid entry to the smoke world. The ability...- BXMurphy
- Post #5
- Forum: Pellet Smokers
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Brisket totally BUTCHERED!
A lot of fat left on or off? I tried getting all of it off... especially that one knob that was hard and thick, not gelatinous. -
Brisket totally BUTCHERED!
Thanks for having my back, Indaswamp! I'll do better next time after this. -
Bought the Weber EX6
I *knew* this forum was going to cost me a pretty penny... I bought a Weber EX6 today. It'll be delivered in a few days. I also had to spring for a Bosch 800 dishwasher as a bribe. I hate this place. Murph- BXMurphy
- Thread
- Replies: 28
- Forum: Pellet Smokers
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Brisket totally BUTCHERED!
My lovely 15 pound brisket ($88 bucks) yielded 6.5 pounds ($13.62/lb.) of usable meat after hacking off the fat. Either I was taken for a ride when I bought the meat or I can't trim meat to save my life. Ugh! Murph -
2 Lb Pork Butts??
Ice forms quickly around a hot tub. Be careful. Had a guy around here slip and fall. Hit his head on the tub and died. -
Brisket - Corned beef and Pastrami
Boy, there's a lot to digest here, huh? Thank you for all that info, especially on equilibrium brining. I've read that term more than a few times but thought that ALL brines are equilibrium because when the brine soaks through, you have the same salt content in the brine and in the meat. What... -
Brisket - Corned beef and Pastrami
Wow! Thirdeye, thank you very much for your thoughtful and thorough reply! That is really nice of you. I'm with you... I modify Pop's brine to suit what I'm after but stick with the water/cure ratio he gives. Before I came to SMF, I was going through a site by a man nicknamed Meathead. He... -
First cook on the Weber SmokeFire EX4 - Super Bowl Sunday!
Hey, I'm thinking of buying one of those. I'm sure it will put some some smoke down but wife wants to know if it can grill a burger or sear a steak, too. Thoughts? Murph- BXMurphy
- Post #12
- Forum: Pellet Smokers
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Secret to Loading Vaucum Seal Bags without a Mess
Vacuum sealing frozen = perfect! Murph- BXMurphy
- Post #39
- Forum: General Discussion
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Processing Week 2022...
"Hunt them with ... your car, etc" HA! I almost died! That was great! Thanks for that laugh, tallbm!! Hunt them with your car, etc... HAHA! Classic! DAMN, I loves me some Texas! -
Processing Week 2022...
Hey, man... thanks for sharing some Louisiana hunting. It's far removed from me in Massachusetts and very fascinating. I know zero hunters but love hearing of the excitement. So cool. Murph -
Okay, I Really Gotta Know...
HEY! That's a good idea!! I have a fire barn on my block. I should wheel some equipment down there and cook something up for them. I've never met those guys and gals. Should be fun! Murph- BXMurphy
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Brisket - Corned beef and Pastrami
Hey thirdeye! I'm new and confused. Can you help me out? I've done a handful of cures always with Pop's brine. He says that you can essentially whip up a 55-gallon drum of his stuff, drop a chicken into it, and it will cure. Safely. Now, I'm reading here and a lot of other places about...
