Czarbecue
05-25-2019, 02:08 AM
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.
https://uploads.tapatalk-cdn.com/20190525/59dba065b03af9b7f9cc7580bed7c8b8.jpg
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.
https://uploads.tapatalk-cdn.com/20190525/59dba065b03af9b7f9cc7580bed7c8b8.jpg
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.