Jeff_in_KC
somebody shut me the fark up.
Giving the 3 or 4 hour brisket a try today. Got a small brisket and separated the point and flat. Trimmed ALL the fat off that I could from the surface (including fat cap). Got it on the WSM top shelf with no water pan and cooking at 375 degrees with hickory and cherry. We'll see what happens.
Also picked out two full briskets for the first comp April 13. Plan on letting them age in the cryovac in the small fridge I hardly ever open in the basement for the next four weeks.
Tomorrow if the weather holds, I'm going to practice my comp chicken.
Also at Sam's Club today, I picked up four really big ribeye steaks, cut almost 2 inches thick. One I sliced thin with the meat slicer to fry up with some onions and make a Philly Cheesesteak tomorrow and the other three, I coated in olive oil, sea salt and fresh garlic and put in the fridge to marinate. Shortly, I'll be putting those on the Weber Kettle at high heat and cooking mine to medium and my wife's to medium rare. Should be a great next 36 or so hours! :wink:
Also picked out two full briskets for the first comp April 13. Plan on letting them age in the cryovac in the small fridge I hardly ever open in the basement for the next four weeks.
Tomorrow if the weather holds, I'm going to practice my comp chicken.
Also at Sam's Club today, I picked up four really big ribeye steaks, cut almost 2 inches thick. One I sliced thin with the meat slicer to fry up with some onions and make a Philly Cheesesteak tomorrow and the other three, I coated in olive oil, sea salt and fresh garlic and put in the fridge to marinate. Shortly, I'll be putting those on the Weber Kettle at high heat and cooking mine to medium and my wife's to medium rare. Should be a great next 36 or so hours! :wink: