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29lb Brisket Cook July 2nd (With Other Stuff Ongoing)

Jason TQ said:
Ha! Ya that plastic cutting board I've had for a long time and is the largest one I have. I'm always thinking I should get a larger one, but I just like how funny it looks when trimming brisket or larger meats :biggrin1:
Click to expand...

I got a two pack of giant cutting boards from Sam's. I thought I'd love them, but they kind of suck because they are too big for the dish washer. I hardly ever use them.
 
Free Mr. Tony said:
I got a two pack of giant cutting boards from Sam's. I thought I'd love them, but they kind of suck because they are too big for the dish washer. I hardly ever use them.
Click to expand...

Ya that is actually what has kept me from getting a larger one. They got as big as you want at Restaurant Depot, but storing them in a cabinet in the kitchen wouldn't happen. I don't do heavy trimming on the big meats anyways and normally just trim on some foil since I'm just skimming fat off and not cutting down into a table.
 
After 3.5hrs I'm wrapping. Shrunk just enough to barely fit in a pan.......hilariously :laugh:.

Put some foil balls in the bottom keeps it off the floor. I know they make racks, but have fun scrubbing those :-D. Also made a little extra beef stock with curry and ginger in it.


Here's how they looked. Brisket in the 140's. I'll wrap the butts in another 30mins or so




With it wrapped I got the temp up

 
Quick funny off topic story. So I needed to put a competition application in the mail (only our 2nd this year :doh:) at our new place, but our mailbox is an old dumpster fire and doesn't have a flag so Erin was like "but there is no flag". So I said well I'll fix this (being a handy type guy :crazy:)

After a 30 minute engineering internal meeting with myself I put this together........took another 30mins to install. Hopefully it will work.





But what is even better is that I have the replacement box..........just being lazy :becky:
 
Your butts look good, I like the color. Did you injection the butts, thinking about to start injecting my butts.
 
Looks great, Jason (as per usual)!

Very interested in the curried brisket. I'm a huge fan of Indian curry, and I can only imagine how a combo of that curry injection and the rub play on the hot beefiness :)shock:).
 
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