Wanted something to throw on the smoker this weekend . Wasn't looking for brisket . Actually wanted some spare ribs . Went to Gordon's food service and was informed they no longer carry fresh spare ribs . Only frozen . The pack date on those was 11/23 , sell by 11/24 . I'll pass .
So I just got some sausage seasonings from a generous member of this forum , so I was also after a couple pork butts . Only boneless at $2.10 a pound . Passed on that too .
So I looked at the briskets . $4.25 a pound . Not really into that price either , but I noticed the packaging was different . Rolled it over ,, USDA Prime .
Never had a prime brisket , so what the heck . I grabbed one .
I've been cross cutting them in the middle , and smoking the point end . I save the flat for taco meat or roast beef at a later date .
Didn't take any early pics , but I clean them up real good . No dark areas , and nothing but clean white fat .
No , I don't save the fat trimmings . No use for it .
I also take care in the trimming . I like to " round off " the corners and edges .
I use the knife as a scraper too . I mean I'm just shy of sand paper finish .
Nice clean edges that flow into each other .
I seasoned it up with Canadian steak seasoning . Wrap in plastic and
hold over night In a 36 degree fridge .
Next morning , I unwrap and sit on the counter for a couple hours to warm up .
You can see that the moisture has been drawn out of the meat , and reabsorbed .
That Weber SmokeFire is a smokin' grillin' machine .
It really shines on a brisket .
I run it in smoke boost , then slowly bump the temps as needed .
Once I start I don't open the lid unless I need to do something with a therm .
I make these do what I want . Today it meant 300 to get it to temp .
This is off the smoker . IT was 204 .
My go to for the hold is plastic wrap , then a towel .
Then into the oven . Oven was set to 170 , then turned off when the briket went in .
I'm not a cooler long hold guy . Not needed for how I do it .
Rest time on this was maybe 35 minutes .
Pulled out of the oven . You can see the plastic wrap is tight against the meat .
As it cools it draws moisture back in .
I should have went into a cold oven . I like to slice around 170 .
Waited as long as I could , but the rest was ready . Didn't want the mac to get pasty .
I got my paperwork for my second pension in Dec . 2022 . Finally signed up for it .
Got the first check with back pay , so I took 25 bucks and bought me a slicer .
This thing is awesome . I waited way to long to get one . Can't believe
how good it works .
This things was like butter . When they're right they're so good .
My Son made mac & cheese . Had some corn and stove top beans .
This hit the spot . I won't do another for awhile . I only did this one because it was prime .
I normally buy them to grind , but this was great .
So I just got some sausage seasonings from a generous member of this forum , so I was also after a couple pork butts . Only boneless at $2.10 a pound . Passed on that too .
So I looked at the briskets . $4.25 a pound . Not really into that price either , but I noticed the packaging was different . Rolled it over ,, USDA Prime .
Never had a prime brisket , so what the heck . I grabbed one .
I've been cross cutting them in the middle , and smoking the point end . I save the flat for taco meat or roast beef at a later date .
Didn't take any early pics , but I clean them up real good . No dark areas , and nothing but clean white fat .
No , I don't save the fat trimmings . No use for it .
I also take care in the trimming . I like to " round off " the corners and edges .
I use the knife as a scraper too . I mean I'm just shy of sand paper finish .
Nice clean edges that flow into each other .
I seasoned it up with Canadian steak seasoning . Wrap in plastic and
hold over night In a 36 degree fridge .
Next morning , I unwrap and sit on the counter for a couple hours to warm up .
You can see that the moisture has been drawn out of the meat , and reabsorbed .
That Weber SmokeFire is a smokin' grillin' machine .
It really shines on a brisket .
I run it in smoke boost , then slowly bump the temps as needed .
Once I start I don't open the lid unless I need to do something with a therm .
I make these do what I want . Today it meant 300 to get it to temp .
This is off the smoker . IT was 204 .
My go to for the hold is plastic wrap , then a towel .
Then into the oven . Oven was set to 170 , then turned off when the briket went in .
I'm not a cooler long hold guy . Not needed for how I do it .
Rest time on this was maybe 35 minutes .
Pulled out of the oven . You can see the plastic wrap is tight against the meat .
As it cools it draws moisture back in .
I should have went into a cold oven . I like to slice around 170 .
Waited as long as I could , but the rest was ready . Didn't want the mac to get pasty .
I got my paperwork for my second pension in Dec . 2022 . Finally signed up for it .
Got the first check with back pay , so I took 25 bucks and bought me a slicer .
This thing is awesome . I waited way to long to get one . Can't believe
how good it works .
This things was like butter . When they're right they're so good .
My Son made mac & cheese . Had some corn and stove top beans .
This hit the spot . I won't do another for awhile . I only did this one because it was prime .
I normally buy them to grind , but this was great .
. Save me a big Ole plate of that!!
