buccaneer
somebody shut me the fark up.
Torture time!
I grabbed another premium Angus brisket on the bone.
Simple slather of mustard and Bovine Bold Rub and smoked it over hickory at 220f for a few hours, then 250f for a few, and crept up to 280f for another four hours.
Shut her down when it was probe tender.
I used a thermometer just because it is a new toy I wanted to test.
It worked perfectly.
Rendered a lot of tallow, and when I moved it the bottom bone fell out, the rest pulled easy.
A cold slice pic!
I made a liquid gravy with the drippings adding red wine and spices.
Bagged some blocks with the gravy into the freezer, and the brisket was cut with a spoon tender.
Best so far.
I am absolutely sold on the brisket on the bone as my best option.
Thanks Breth!
:yo:
I grabbed another premium Angus brisket on the bone.
Simple slather of mustard and Bovine Bold Rub and smoked it over hickory at 220f for a few hours, then 250f for a few, and crept up to 280f for another four hours.
Shut her down when it was probe tender.
I used a thermometer just because it is a new toy I wanted to test.
It worked perfectly.
Rendered a lot of tallow, and when I moved it the bottom bone fell out, the rest pulled easy.
A cold slice pic!
I made a liquid gravy with the drippings adding red wine and spices.
Bagged some blocks with the gravy into the freezer, and the brisket was cut with a spoon tender.
Best so far.
I am absolutely sold on the brisket on the bone as my best option.
Thanks Breth!
:yo:
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