Third cook this week

[mdmucf]

I swear I’m not going to post every cook but I did my third cook and did 2 briskets on the large egg.

One flat which was about 4 1/2 pounds and one packer section about the same size. I bought a 15 pounder at Costco, trimmed it and cut it into thirds for our family of 4.

The flat section had good flavor but wound up a little dry. The packer section with more fat came out very juicy and delicious. I know that is generally the case but you gotta figure it out for yourself before it sinks in.

Anyway...baby back ribs Tuesday night, New York strips last night and now brisket tonight. Been a fun week.

 

[dr k]

BGE is getting seasoned/broken in quickly. Briskets look great. With whole packers I trim off thin corners on the flat end that'll just burn up and grind it for burger or cook by themselves for a snack towards the end. Also, to make the flat end more round and uniform for air flow around it and less drying. If there is a little drier flat piece it goes to chili and the center and point is pretty much impossible to dry out with all the intermuscular fat. I try to remove most of that deckle fat and trim cap fat to 1/4" or so since there's so much connective tissue to denature to gelatin and the intramuscular marbling fat is there. I like cooking these tougher cuts naked no wrap the whole time but a lot of others wrap around 160* with only cooking the flat and start probing for tenderness around 195* the points go higher before probing and stay smoking till no resistance. Brisket chili tonight!

 

[retfr8flyr]

Kamado grills make some great food, I love my Big Joe.