Kevin James
Full Fledged Farker
Decided to give my BBQ aera a workout today.
I wanted to do some brisket testing. As I mentioned in another thread, Costco is up to their old tricks so no more Prime Briskets in my neck of the woods, only Choice, and I have found their Choice to be complete and utter garbage. So went to Restaurant Depot yesterday to try one of their "Superior Angus Choice Briskets. They are a little more expensive at $4.29/LB, but I figured I would try them and see if I like them.
Picked up a nice 16.2 LB example.
Got it all trimmed up
and rubbed down with my Brisket rub
And in to the offset it went (Big Phil's Blue Smoke Smoker).
This was at the three hour mark. Not looking bad.
Got hungry and decided to make some tacos on the Blackstone for lunch with some chopped brisket (I keep a ton of it on hand in the freezer).
Then it was time to get the sausage going. I made some all beef sausage out of the brisket trim, and that's currently in the PK100 smoker for a nice ultra low temp smoke bath (it has Cure #1 in the recipe).
In a couple hours a Tri-tip will be going on for dinner. Not sure if I'm going to throw that in the Blue Smoke Smoker with the Brisket, or if I'll throw that in the Pellet Pro 2300 Verticle pellet smoker. Time will tell. Either way it will get a reverse sear job, probably on the Blackstone, or maybe directly next to the firebox on the offset. Not sure yet.
Brisket will be for dinner tomorrow and will get an overnight heated hold in the PK100 which doubles as a warming cabinet.
I wanted to do some brisket testing. As I mentioned in another thread, Costco is up to their old tricks so no more Prime Briskets in my neck of the woods, only Choice, and I have found their Choice to be complete and utter garbage. So went to Restaurant Depot yesterday to try one of their "Superior Angus Choice Briskets. They are a little more expensive at $4.29/LB, but I figured I would try them and see if I like them.
Picked up a nice 16.2 LB example.
Got it all trimmed up
and rubbed down with my Brisket rub
And in to the offset it went (Big Phil's Blue Smoke Smoker).
This was at the three hour mark. Not looking bad.
Got hungry and decided to make some tacos on the Blackstone for lunch with some chopped brisket (I keep a ton of it on hand in the freezer).
Then it was time to get the sausage going. I made some all beef sausage out of the brisket trim, and that's currently in the PK100 smoker for a nice ultra low temp smoke bath (it has Cure #1 in the recipe).
In a couple hours a Tri-tip will be going on for dinner. Not sure if I'm going to throw that in the Blue Smoke Smoker with the Brisket, or if I'll throw that in the Pellet Pro 2300 Verticle pellet smoker. Time will tell. Either way it will get a reverse sear job, probably on the Blackstone, or maybe directly next to the firebox on the offset. Not sure yet.
Brisket will be for dinner tomorrow and will get an overnight heated hold in the PK100 which doubles as a warming cabinet.