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Here is the first batch... after I trimmed the brisket I thought "damn I should take photos of this" so here are a few after I trimmed it (that's the fat side down):
Giving it some love:
Sitting to rest now for about an hour or two (waiting till about 11pm as I said to start getting smoker...
I had the probes touching the bottom of the pot, thus it was getting hotter then the water... but at least it was right near where it should have been on the boiling water.
The lower temps though, can't drop past 41. I tried another ice water test again, the other probe errors out past 32 while...
I bought a cry-o-vac'd Beef Brisket today, about 8-9 lbs. I plan on smoking it Saturday morning. Any issues with me opening the bag Friday night so I can trim the fat, so I can get started first thing Saturday morning? I will be tired so I won't want to be trimming beef early... any issues...
I will... I've only smoked maybe 4 things so far
2 batches of been jerky
pork tenderloin
and my FAMOUS corned beef brisket, which, came out good considering the entire recipe was for regular brisket
I'm not sure exactly...
I walked away with a 9lb brisket and 2 pieces of flank steak (just under 4lbs) for $89.
I wasn't looking for a "bargain" right now, looking to get a quality piece of meat locally.
I just recently found out about Farmingdale Meats so plan to stop by there at some point to see what they have. I don't have access to Restaurant Depot unfort.
I took the meat to work, people there liked it, so it did not go to waste.
Costco is really $6 and higher, i figured they would be...
Okay this isn't EXACTLY mine, it's base is from a youtube video I saw (TJ Cooks) but here is what my recipe calls for. I have not tested THIS one but this will be my next batch I believe.
I don't like my jerky TOO spicy but still want a good amount:
4lbs of london broil/flank steak
2tsp onion...
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