sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Having a group of people over tomorrow for Father's Day, so I'll be firing up the Shirley and making some 'que. I am doing two briskets and four slabs of STL spares. I expect to only need one brisket and the ribs to feed the crowd, but I want some for me to eat on this coming week so I'm doing an extra one...maybe send the dad's home with a care package.
I had a 14.5lb Costco prime brisket in the fridge for the past 3 or so weeks, and picked up another 12.7lb prime brisket from Costco today. The wet aged one was really floppy, and the fat on it was that buttery, really hard to trim stuff like you run into on Wagyu briskets. It's nicely marbled and I expect great things from it if I do my part. The smaller brisket I got today is nicely marbled and floppy too, just not wet aged, so I'm taking the opportunity to inject this one with Kosmos Reserve and do a little brisket comparo. I also wanted the opportunity to eat an uninjected and injected side by side. I've been digging this Kosmos injection lately.
I trimmed about 4lbs of fat off the 14.5lb one, and about 3lbs of fat off the 12.7lb one...so they'll both wind up being about 10lbs cook weight. Almost all of the briskets I've seen at Costco my last several trip have been in the 8-11lb range, with an occasional outlier in the 20 or so briskets they have had set out in the cooler. They're definitely averaging smaller size than they were over the winter, for whatever reason. The marbling looks real nice on them and I feel like I've had to do a less aggressive trim on them to get em how I like em.
Because it's going to be scorching hot here tomorrow, I'm waking up around 2-2:30 to light the smoker and hopefully finish the cook before it gets too miserable out. I plan to put the ribs on around 9 AM and have everything wrapped up by 1 or so to have enough time to give the briskets a couple hour rest. I figure if I have the briskets on by 3, they'll be in the cooler by noon.
The first brisket is the aged one, the second is the injected. Off to bed I go!
I had a 14.5lb Costco prime brisket in the fridge for the past 3 or so weeks, and picked up another 12.7lb prime brisket from Costco today. The wet aged one was really floppy, and the fat on it was that buttery, really hard to trim stuff like you run into on Wagyu briskets. It's nicely marbled and I expect great things from it if I do my part. The smaller brisket I got today is nicely marbled and floppy too, just not wet aged, so I'm taking the opportunity to inject this one with Kosmos Reserve and do a little brisket comparo. I also wanted the opportunity to eat an uninjected and injected side by side. I've been digging this Kosmos injection lately.
I trimmed about 4lbs of fat off the 14.5lb one, and about 3lbs of fat off the 12.7lb one...so they'll both wind up being about 10lbs cook weight. Almost all of the briskets I've seen at Costco my last several trip have been in the 8-11lb range, with an occasional outlier in the 20 or so briskets they have had set out in the cooler. They're definitely averaging smaller size than they were over the winter, for whatever reason. The marbling looks real nice on them and I feel like I've had to do a less aggressive trim on them to get em how I like em.
Because it's going to be scorching hot here tomorrow, I'm waking up around 2-2:30 to light the smoker and hopefully finish the cook before it gets too miserable out. I plan to put the ribs on around 9 AM and have everything wrapped up by 1 or so to have enough time to give the briskets a couple hour rest. I figure if I have the briskets on by 3, they'll be in the cooler by noon.
The first brisket is the aged one, the second is the injected. Off to bed I go!
