Greetings,
I've been itching to try another brisket so I stopped by the local frequently mentioned warehouse store on my way home from work. As I was sorting through the 10-12 choice whole briskets, 2 guys rustled in and started reaching in front grabbing as if it was the last beef on the planet.
Rude! Ugh.
Okay I'm over that.
So I picked the one in the pic, I'm new, sorry.
This is my 3rd attempt and am anxious. Batting 50% up till now.
Trimming the fat?? What?
This time I will be using an MB800 gravity with Jealous Devil lump and hickory/pecan chunks loaded up the middle.
Oh, and first run with the new Inkbird thermometer.
I hope to run at 225-250 putting it on at 6:30am ish. And the rest is to be determined. I have pink butcher paper to wrap should I go that route.
Seasoning, kosher salt, fresh ground pepper, garlic powder and onion powder.
I have beef tallow, if it will help.
Okay, my apologies for dragging this out but my 2 beers have me on a roll. Hehe.
The plan is to put this on real early Sunday morning for dinner the same day.
Thanks for your all of your patience and advice.
I've been itching to try another brisket so I stopped by the local frequently mentioned warehouse store on my way home from work. As I was sorting through the 10-12 choice whole briskets, 2 guys rustled in and started reaching in front grabbing as if it was the last beef on the planet.
Rude! Ugh.
Okay I'm over that.
So I picked the one in the pic, I'm new, sorry.
This is my 3rd attempt and am anxious. Batting 50% up till now.
Trimming the fat?? What?
This time I will be using an MB800 gravity with Jealous Devil lump and hickory/pecan chunks loaded up the middle.
Oh, and first run with the new Inkbird thermometer.
I hope to run at 225-250 putting it on at 6:30am ish. And the rest is to be determined. I have pink butcher paper to wrap should I go that route.
Seasoning, kosher salt, fresh ground pepper, garlic powder and onion powder.
I have beef tallow, if it will help.
Okay, my apologies for dragging this out but my 2 beers have me on a roll. Hehe.
The plan is to put this on real early Sunday morning for dinner the same day.
Thanks for your all of your patience and advice.