blazinfire
Babbling Farker
- Joined
- Jul 28, 2015
- Location
- west virgina
Funny story about the brisket I have! Got a pretty good deal IMO. I have to order briskets to get them. I called and ordered one last week from a local grocery store. The next day the truck arrived they forgot the brisket. Had to wait til their next order which are ordered Monday and delivered on Tuesday.
I went in there expecting to pay around 3.69/lb which was the cost of the last brisket I ordered which was Choice packer. I noticed the price tag was 3.10/lb figured it was a select grade. Looked at the grade label it is a 10lb USDA Prime brisket!:shock: :thumb:
I know down south its a good bit cheaper. But I say they gave me a better deal due to their Error. So this will be my 2nd attempt smoking a brisket on my brinkmann trailmaster!
Last brisket I made I wrapped way to early and turned it into roast beef. Gonna try avoid doing that this time!
Any tips this time around? This time I'm left with no temp gauges I will be winging this except for the default gauge on the smoker. I think I will use a shiskabob stick to probe it?
Also Just an idea. When i consider it getting time to wrap Could I just tent it instead of wrapping it? No butcher paper. only thing I have is foil. Last time I say I could of done the entire cook without wrapping. Will the meat dry out easier if I don't wrap?
I went in there expecting to pay around 3.69/lb which was the cost of the last brisket I ordered which was Choice packer. I noticed the price tag was 3.10/lb figured it was a select grade. Looked at the grade label it is a 10lb USDA Prime brisket!:shock: :thumb:
I know down south its a good bit cheaper. But I say they gave me a better deal due to their Error. So this will be my 2nd attempt smoking a brisket on my brinkmann trailmaster!
Last brisket I made I wrapped way to early and turned it into roast beef. Gonna try avoid doing that this time!
Any tips this time around? This time I'm left with no temp gauges I will be winging this except for the default gauge on the smoker. I think I will use a shiskabob stick to probe it?
Also Just an idea. When i consider it getting time to wrap Could I just tent it instead of wrapping it? No butcher paper. only thing I have is foil. Last time I say I could of done the entire cook without wrapping. Will the meat dry out easier if I don't wrap?