Decided Memorial Day was a great time to pull out a prime packer from my freezer I’ve been sitting on waiting for a good time to smoke.
Out of the cryo little over 12 pounds trimmed injected with butchers prime
and seasoned up SPOG
Put on at midnight 225 full tray of apple pellets. Checked about 9 am sitting 140ish
In the meantime got a yardbird out and prepped up. Spatched it added butter pats under the skin and seasoned up with Stubbs chicken rub. Put in the SV at 300
Brisket rolling in the MES out front and chicken in the SV24 out back
ABT’s in process. Stuffing was garlic and herb goat cheese.
Lazy moinks. Store had fresh pre-made meatballs on manager clearance for $1.99 package. Half Italian half beef/pork mix.
Dressed and ready for some smoke.
Whipped up some bacon jalapeño deviled eggs with crumbled bacon and smoked paprika on top.
Yard bird is good to go.
Some got eaten before I could get a shredded pic
Brushed the moinks with bbq sauce. Bout 250 for 2 hours for each.
Meanwhile it’s 7pm at this point brisket still sitting at 185 not close to probe tender. Had to roll with chicken and wait the brisket out.
Decent plate on the fine holiday China
11pm...23 hours later brisket is at 203 and probing tender all over. Forgot to mention in the middle of all this when it hit 165 I threw it in a pan with all the drippings.
Let it cool for a couple hours on the counter then threw it in the fridge overnight.
Got home from work yesterday and pulled it out along with the drippings. Skimmed the fat and dumped it in the pan into 300 oven till it hit 140.
Got distracted and didn’t get a sliced shot but it was ok. It was a little crumbly and a tad on the dry side but very tender. Not sure if I overdid it or this had something to do with the cooling then heating back up process. Didn’t probe at 201 but did at 203. Worst case scenario I’ll be eating brisket nachos, quesadillas, sandwiches etc...the rest of the week!
Thanks for looking!
Out of the cryo little over 12 pounds trimmed injected with butchers prime
and seasoned up SPOG
Put on at midnight 225 full tray of apple pellets. Checked about 9 am sitting 140ish
In the meantime got a yardbird out and prepped up. Spatched it added butter pats under the skin and seasoned up with Stubbs chicken rub. Put in the SV at 300
Brisket rolling in the MES out front and chicken in the SV24 out back
ABT’s in process. Stuffing was garlic and herb goat cheese.
Lazy moinks. Store had fresh pre-made meatballs on manager clearance for $1.99 package. Half Italian half beef/pork mix.
Dressed and ready for some smoke.
Whipped up some bacon jalapeño deviled eggs with crumbled bacon and smoked paprika on top.
Yard bird is good to go.
Some got eaten before I could get a shredded pic
Brushed the moinks with bbq sauce. Bout 250 for 2 hours for each.
Meanwhile it’s 7pm at this point brisket still sitting at 185 not close to probe tender. Had to roll with chicken and wait the brisket out.
Decent plate on the fine holiday China
11pm...23 hours later brisket is at 203 and probing tender all over. Forgot to mention in the middle of all this when it hit 165 I threw it in a pan with all the drippings.
Let it cool for a couple hours on the counter then threw it in the fridge overnight.
Got home from work yesterday and pulled it out along with the drippings. Skimmed the fat and dumped it in the pan into 300 oven till it hit 140.
Got distracted and didn’t get a sliced shot but it was ok. It was a little crumbly and a tad on the dry side but very tender. Not sure if I overdid it or this had something to do with the cooling then heating back up process. Didn’t probe at 201 but did at 203. Worst case scenario I’ll be eating brisket nachos, quesadillas, sandwiches etc...the rest of the week!
Thanks for looking!
