silverfinger
Babbling Farker
I'm cooking one of the two 12 pounders I picked up a couple weeks ago tomorrow!:becky:
Started mine last night on the BGE shortly before 9 PM with the intent of Brisket for the football games. Checked this morning and had an internal of 163 and a dome temperature of about 280 (time to replace the gasket again - too much air leaking in). Foiled it and added a bit of pan drippings. Opened up the vents a bit. Will check in an hour or so for doneness (fork test and temp). When it's done, I'll wrap it tight and throw it into my thermal bag for 2-4 hours.
Need to come up with a good sauce. Any suggestions? Something with a little kick, but not too much.
Here are a couple recipes from Bluedawg. I have not tried them myself but I'm guessing they're good. I'm planning on trying 'em for my next beef cook.
Thanks gtr
First one looks interesting, but alas, I am missing ingredients, and not hitting the Grocery store today (about an hour round trip for us).
Maybe it's time to try the Blues Hog Original/Tennessee Red mix....?????
oh nooooo. not CAB......but they are Prime......
ssv3, if you don't mind me asking, who is your butcher? I'm looking for a decent one. Thanks!Burbank seems to have it in stock all the time since they started stocking them. I havent checked lately since I still have two primes left plus I just scored two Wagyu briskets from my local neighborhood butcher. I need a bigger freezer.:mrgreen:
Burbank seems to have it in stock all the time since they started stocking them. I havent checked lately since I still have two primes left plus I just scored two Wagyu briskets from my local neighborhood butcher. I need a bigger freezer.:mrgreen:
ssv3, if you don't mind me asking, who is your butcher? I'm looking for a decent one. Thanks!
Sounds like you been to Harmony Farms?