ShadowDriver
somebody shut me the fark up.
Bosslady asked for beef this weekend (crazy lady's trying to stay away from pork for 30 days... :shock: :twitch: :loco
.
I think I've cooked beef shorties twice in my life, and they've always been from the manager's special bin at the grocery.
You folks've schooled me in the ways of finding a full plate from our local butcher.
I had a hard time deciding what rub to apply, as we're big fans of Adkins on brisket. We taste-tested Adkins, Suckle Busters Hoochie Mama, and Texas Bold Brisket Rub from Lucky Dawgs' BBQ (in the cute blue package at the grocery). They're all about the same with varying levels of sweetness, but the Texas Bold Brisket Rub has a punch of black pepper that won CINCHOUSE's heart for the day.
A mixture of oak and pecan between 250-330 for about 3 hours...
At 3 hours, I liked the color, but needed to go for tenderness.
I let that go for another 90 minutes, when she passed the toothpick test.
My supervisor (below) told me to put 'em in a warm oven until we carve and eat (about 2-3 hours).
More to follow.
.I think I've cooked beef shorties twice in my life, and they've always been from the manager's special bin at the grocery.
You folks've schooled me in the ways of finding a full plate from our local butcher.
I had a hard time deciding what rub to apply, as we're big fans of Adkins on brisket. We taste-tested Adkins, Suckle Busters Hoochie Mama, and Texas Bold Brisket Rub from Lucky Dawgs' BBQ (in the cute blue package at the grocery). They're all about the same with varying levels of sweetness, but the Texas Bold Brisket Rub has a punch of black pepper that won CINCHOUSE's heart for the day.
A mixture of oak and pecan between 250-330 for about 3 hours...
At 3 hours, I liked the color, but needed to go for tenderness.
I let that go for another 90 minutes, when she passed the toothpick test.
My supervisor (below) told me to put 'em in a warm oven until we carve and eat (about 2-3 hours).
More to follow.
