I spent all last week staying in a hotel while working out of town. What i find hardest pm these trips is the lack of home cooking. Luckily Saugatuck brewing company was a 4 minute walk from my room with a decent menu of pub food. Still a whole week with no Q.
I know of only one thing that make up for that in an instant.
A big ole prime brisket from Costco
Started out with 16 lbs. I like to take out both pockets of fat and trim the cap to less than a 1/4 inch. I removed over 4 lbs of fat but i feel it makes the end product better.
For seasoning ive been going with a base coat of black ops and a top coat of coarse pepper and salt.
I cooked on the stick burner for 6 hrs before wrapping in butcher paper. After that it goes to bed on the oven @225 intil morning when i drop it to the lowest temp until service.
Ran hot during the first part of cook and resulted in a slightly overcooked brisket. It was still moist but slices wouldn't really hold together.
We also had homemade slaw and pasta salad
And now all is right in the world
I know of only one thing that make up for that in an instant.
A big ole prime brisket from Costco
Started out with 16 lbs. I like to take out both pockets of fat and trim the cap to less than a 1/4 inch. I removed over 4 lbs of fat but i feel it makes the end product better.
For seasoning ive been going with a base coat of black ops and a top coat of coarse pepper and salt.
I cooked on the stick burner for 6 hrs before wrapping in butcher paper. After that it goes to bed on the oven @225 intil morning when i drop it to the lowest temp until service.
Ran hot during the first part of cook and resulted in a slightly overcooked brisket. It was still moist but slices wouldn't really hold together.
We also had homemade slaw and pasta salad
And now all is right in the world