Czarbecue
Babbling Farker
This is a long one.
The feeling of dread and panic set in during my lunch break today. Wife said she told her side of the family I would be bringing brisket to their Memorial Day pool thing/ gender reveal baby party on Saturday. What? I said maybe we would bring some food: like an 8 pc bucket from KFC. I didn’t agree to any of this!
I work in Alpharetta so I stopped by there first. No briskets. It’s 630 pm and I was running out of time but I went to the Duluth location anyway. No packers either! I asked if they sold out because I know I’m pretty late in the meat game for a weekend cook. They told me they put out what they get and they haven’t had any in awhile. Lame!
I headed home to Monroe and passed by so many Krogers, Publix, and Walmarts with their Select packers. For an impromptu overnight cook I know I need all the help I can get. Plus I have to leave at 8am to pick up my sisters who are flying in for the weekend. I feel so uncomfortable about this cook.
It felt downright dirty but I drove into town to a local market. Nothing super about this place. They stock brands I haven’t seen since I was in grade school (Hy-top). The store fits right in on any small podunk town in Amurica. But my year long recon shows this place has Choice at Select prices.
No pictures for the madness that came after. I grabbed one of their leaky Black Angus labeled package and some discount spices and headed home. Completed a horrible trim job as fast I could on room temp brisket fat. Spilled spices all over the counter while sprinkling S&P on a mustard slathered mess.
The Pooperhead 5 had been warming up for the last 30 minutes when I threw on the brisket. It’s set for 175F so I can get decent smoke penetration. I put the kids to bed at 10pm and passed out on their floor reading Five Little Monkies.
I woke up an hour ago with a jolt. Dude! You have something in the smoker! It was about 2:40 am when I checked on the brisket. Sitting in smoke at 190 for the past 4 hours or so. I cranked it to 250 knowing it will bob and weave from 225 to 275. Brisket was pale and nowhere close to wrapping.
I hate these types of cooks.
The feeling of dread and panic set in during my lunch break today. Wife said she told her side of the family I would be bringing brisket to their Memorial Day pool thing/ gender reveal baby party on Saturday. What? I said maybe we would bring some food: like an 8 pc bucket from KFC. I didn’t agree to any of this!
I work in Alpharetta so I stopped by there first. No briskets. It’s 630 pm and I was running out of time but I went to the Duluth location anyway. No packers either! I asked if they sold out because I know I’m pretty late in the meat game for a weekend cook. They told me they put out what they get and they haven’t had any in awhile. Lame!
I headed home to Monroe and passed by so many Krogers, Publix, and Walmarts with their Select packers. For an impromptu overnight cook I know I need all the help I can get. Plus I have to leave at 8am to pick up my sisters who are flying in for the weekend. I feel so uncomfortable about this cook.
It felt downright dirty but I drove into town to a local market. Nothing super about this place. They stock brands I haven’t seen since I was in grade school (Hy-top). The store fits right in on any small podunk town in Amurica. But my year long recon shows this place has Choice at Select prices.
No pictures for the madness that came after. I grabbed one of their leaky Black Angus labeled package and some discount spices and headed home. Completed a horrible trim job as fast I could on room temp brisket fat. Spilled spices all over the counter while sprinkling S&P on a mustard slathered mess.
The Pooperhead 5 had been warming up for the last 30 minutes when I threw on the brisket. It’s set for 175F so I can get decent smoke penetration. I put the kids to bed at 10pm and passed out on their floor reading Five Little Monkies.
I woke up an hour ago with a jolt. Dude! You have something in the smoker! It was about 2:40 am when I checked on the brisket. Sitting in smoke at 190 for the past 4 hours or so. I cranked it to 250 knowing it will bob and weave from 225 to 275. Brisket was pale and nowhere close to wrapping.
I hate these types of cooks.
