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What kind of bread for brisket sammies?
Ok, so now I just have to narrow it down between the sourdough, the French bread (or Italian) and the ciabatta. I will definitely have some sharp cheddar and some pepper jack on hand to add to the sammies. Thanks for all of the suggestions. -
What kind of bread for brisket sammies?
I like the sourdough idea. What about ciabatta? Would that be a good choice also? -
What kind of bread for brisket sammies?
I am getting ready to do a brisket for some old friends on New Years Eve and I thought I would put out some bread for those who would like to make sammies. What kind of bread do you recommend for the sammies? I don't want something as mundane as hamburger rolls. I want something that will hold... -
Picked up my New Year's Eve Brisket Today
ok, ok, pics to come tomorrow and qview during the smoke. -
Picked up my New Year's Eve Brisket Today
Got an 11.5 pounder from WalMart today. It was the most flexible brisket I have gotten yet. I picked it up and draped it over my arm and it folded in two right over my arm. Great fat cap and a decent sized point. I can hardly wait to fire up the smoker early New Year's Eve day. Woo Hoo! -
Full Packer / Burnt ends
Forluvofsmoke said it right. It is the fat content of the point that makes burnt ends what they are. I like to call them meat flavored butter! I wish I could buy points only sometimes. I will have to do some inquiries at some local butcher shops to see if that is possible. Unfortunately, the... -
Brisket as a negotiating point
Here's a good one. Every New Year's Eve we get together with a group of very good friends. We have been doing this for about 12 years now. This past week we offered to have the annual NYE party at our house, unfortunately one couple said that they would be out of town visiting relatives in South... -
Excellent Flat, Terrible Point
I suppose that is possible. The flat was on the bottom and perhaps got most of the heat and got done sooner than the point. I've just never had this happen before. I guess it just goes to show you, each piece of meat is different. -
Excellent Flat, Terrible Point
I had some friends over for supper Thursday and cooked up a brisket. It was a 10 pounder and the flat was excellent but the point was terrible. The point which usually is like eating meat flavored butter was tough and somewhat dry. The flat was tender, moist and flavorful. I have never had a... -
Supper for tomorrow - Rib Eye Roast
Here are some more qviews. 4 hours cooking to 130° IT and ready to rest. Sliced and ready to eat. It sure was good! Very flavorful and tender. Sorry for the crappy pictures. Did it with my phone. No pictures of it plated because once it hit the plate we were all over it. -
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- 357mag
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- 357mag
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Supper for tomorrow - Rib Eye Roast
I've never done one before. I have been disappointed with the prime rib that I have been getting in restaurants lately and I know that I can do better. Just so I know how to time the complete meal, how long per pound do I cook this at 225°- 230° to reach about 140° internal? Also, do you inject? -
Supper for tomorrow - Rib Eye Roast
Got a great deal on rib eye for $6.99/lb for Angus beef. Wow, I can hardly wait. I was going to rush home and put it in the smoker today, but why rush things and not do a good job. If I have it tomorrow I can take the time to do it right. More qview to follow tomorrow. -
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- 357mag
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First Briskit
My Labor day brisket was just under 10# and I have one in the freezer that is a hair over 10#. Both are full packers. You can find packers in the 9-10lb range if you look for them. I got both of these at Walmart. My smoker is only 14" wide so I am always on the lookout for small briskets. I know... -
Never rely on time to determine if meat is done
Yesterday I put a 7# Boston Butt on to smoke. I started it at 11AM and according to the the "rule" of 1.5 hrs per pound, it should have been done at 9PM. Well at 9PM the internal temp was 174 degrees. Thank God for my Maverick thermometer. If I had relied on time alone, the pork would have been... -
Restaurant Brisket
I am going to have to ask if they cook their brisket. All of their pork shoulders are done in a pit with hickory wood. I would have thought that they would cook their briskets on the pit also. Their pork BBQ is the best and something that I aspire to, but my brisket ( and I have only done 2 so... -
Restaurant Brisket
For lunch today I went to my favorite BBQ joint. Now keep in mind that I live in NC, so BBQ means pork, but this place recently started serving beef brisket. Well I tried it and it was not only the worst brisket I have ever eaten, it was the worst beef I have ever eaten. It was very tender, but... -
