So, I pulled the last of a smoked point out of the freezer a while back and the wife loved it. First time she has ever told me that she liked one of my briskets. The rest of the time, she has said to cook it like her friend does in an electric roasting pan. So, since she finally likes mine, and we are out of it in the freezer, AND, since there is a Throwdown going, what the hell...
Went to HEB last weekend and didn't care for the select packers in the fridge. I asked a friend that works in the meat department if they had any choice or prime packers in the back. He said that they had primes, but no choice. I asked if he could let me look, and said bring the whole case as I wanted to pick. He came back with a case of five, three smaller and two larger briskets. I pulled each out and naturally the two best looking ones (marbling, thickness of the flat, and floppyness) were the two large packers. They weren't priced, he said they don't price primes until ready to sell in case the price changes, so he went back and came out with both just under 15 pounds at $3.37 per pound. I took them both, put one in the freezer for later and the other in the fridge to wet age a little.
Planning on starting the cook Thursday night for Friday dinner, so Wednesday night I cleaned out the firebox, and loaded it up for a long cook. Mixed the old KBB with a bag of new, and threw in some Cherry and Pecan chunks.
While watching Kobe go out with a BANG!, I pulled the brisket out, expecting to have to trim a pound or two of hard fat. I trimmed 8oz of of it, and I was digging for fat that I would have normally left to get that much. I just felt like I should be taking more off, but this packer was already nice looking.
Flip it upside down in the sink, rubbed some olive oil on it, and hit it with some SPOG, and a little Chipotle powder, and Jalapeño powder. I think I have said it before that we like it spicy. Let it sit for 15 mins and flipped it right side up and repeated the rub on top.
Threw the packer on a cookie sheet, wrapped it in Seran Wrap, and put it in the fridge over night.
Working in the office today and have a couple errands to run after work. Once I get home, I will fire up the pit, catch it on the way up, and throw the Guru on it set at 225*. I figure at around 14 pounds, and being prime, if I get it on by 9 pm, it'll be done some time around noon, give or take 2 hours. Plenty of time to rest before an early 4 pm dinner.
More to come...
Went to HEB last weekend and didn't care for the select packers in the fridge. I asked a friend that works in the meat department if they had any choice or prime packers in the back. He said that they had primes, but no choice. I asked if he could let me look, and said bring the whole case as I wanted to pick. He came back with a case of five, three smaller and two larger briskets. I pulled each out and naturally the two best looking ones (marbling, thickness of the flat, and floppyness) were the two large packers. They weren't priced, he said they don't price primes until ready to sell in case the price changes, so he went back and came out with both just under 15 pounds at $3.37 per pound. I took them both, put one in the freezer for later and the other in the fridge to wet age a little.
Planning on starting the cook Thursday night for Friday dinner, so Wednesday night I cleaned out the firebox, and loaded it up for a long cook. Mixed the old KBB with a bag of new, and threw in some Cherry and Pecan chunks.
While watching Kobe go out with a BANG!, I pulled the brisket out, expecting to have to trim a pound or two of hard fat. I trimmed 8oz of of it, and I was digging for fat that I would have normally left to get that much. I just felt like I should be taking more off, but this packer was already nice looking.
Flip it upside down in the sink, rubbed some olive oil on it, and hit it with some SPOG, and a little Chipotle powder, and Jalapeño powder. I think I have said it before that we like it spicy. Let it sit for 15 mins and flipped it right side up and repeated the rub on top.
Threw the packer on a cookie sheet, wrapped it in Seran Wrap, and put it in the fridge over night.
Working in the office today and have a couple errands to run after work. Once I get home, I will fire up the pit, catch it on the way up, and throw the Guru on it set at 225*. I figure at around 14 pounds, and being prime, if I get it on by 9 pm, it'll be done some time around noon, give or take 2 hours. Plenty of time to rest before an early 4 pm dinner.
More to come...
Last edited:
opcorn:
