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  1. full-load

    full-load

    • catzcradle
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  2. IMG_1225.JPG

    IMG_1225.JPG

    • catzcradle
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  3. flat

    flat

    • catzcradle
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  4. flat

    flat

    • catzcradle
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  5. cubed for burnt ends

    cubed for burnt ends

    • catzcradle
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  6. Point before cutting

    Point before cutting

    • catzcradle
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  7. catzcradle

    Considering upgrading to a Cookshack

    Oh sheesh, I had no Idea I had two accounts....... Time to pm an admin.
  8. catzcradle

    Considering upgrading to a Cookshack

    OK, bit the bullet, and the Amerique + stand will be en route tomorrow, though who knows when it will show up at the doorstep :)
  9. catzcradle

    Walmart Cryovac Corned beef Brisket

    Both Corned Beef and Pastrami start out with a brined brisket.  While the spices are different, they're not too far apart.  I make pastrami often from "corned" beef, and it's better than what I can usually buy as pastrami.  Soak the corned beef in water to get some of the salt out if the sodium...
  10. catzcradle

    Considering upgrading to a Cookshack

    I have a MES 30 right now.  I've been using it for about 3.5 years or so.  It's starting to have some troubles.  Door hinge, and a few other minor things.  Still works, but I'm seriously considering upgrading for more capacity, and better quality.  I'm currently favoring the Cookshack Amerique...
  11. catzcradle

    Next round with Brisket. What a difference there is between Select and Choice (qview)

    I've never really had a problem getting a good bark, though unlike most, I don't foil.  I rub with some mustard, Jeff's rib rub (or at least my variation of it) let sit overnight, and smoke right on the racks for about 1.5hrs per pound or till 195ish IT based on the brisket instructions that was...
  12. catzcradle

    Next round with Brisket. What a difference there is between Select and Choice (qview)

    Just the original ones in the first post.  Didn't take any additional during the serving at work, but it sure went quick.  
  13. catzcradle

    Next round with Brisket. What a difference there is between Select and Choice (qview)

    Well, well, the brisket was served today at work for lunch.  We reheated in the oven for an hour at about 300.  This is of course after I had put about 3-4 cups of the de-fatted drippings over the  20lbs+ of sliced brisket and foiled it over to cool, and then chilled in the fridge till today...
  14. Default

    Default

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