CALWLDLIF
Knows what a fatty is.
Well, I had some visitors from Texas and tried my hand at a brisket cook.
The visitors were big brisket fans and I took the opportunity to get an honest
review of my cook.
I found a 9lb Angus choice packer ant local Sams club.
3.88 lb price = 35 dollar buy.
I cooked it a little hotter than I wanted, 300 deg, and it finished in about 6hrs.
I didn't wrap because by time I checked the temp and bark the meat was already 205.
Crap I thought and hoped to rest it and not get an over done beef.
I rendered some of the 3 lb trimmings, poured a little over the meat wrapped in paper and rested 8 hrs.
I was pleasantly surprised it wasn't over done and mushy.
The visitors ate it up and said it was really good.
Rather be lucky than good. :lol:
The visitors were big brisket fans and I took the opportunity to get an honest
review of my cook.
I found a 9lb Angus choice packer ant local Sams club.
3.88 lb price = 35 dollar buy.
I cooked it a little hotter than I wanted, 300 deg, and it finished in about 6hrs.
I didn't wrap because by time I checked the temp and bark the meat was already 205.
Crap I thought and hoped to rest it and not get an over done beef.
I rendered some of the 3 lb trimmings, poured a little over the meat wrapped in paper and rested 8 hrs.
I was pleasantly surprised it wasn't over done and mushy.
The visitors ate it up and said it was really good.
Rather be lucky than good. :lol:
