Missus has been wanting to replace the garage beer and meat fridge with a chest freezer. Promised her we could do it when I emptied it out this summer during BBQ season. Pulled out a 16 lb Costco prime brisket out of the freezer on Wednesday for today. Meant to start defrosting on Monday. The Missus also arranged a mental health day and went out with one of her friends. Also on childcare duties since there’s no school on Fridays this year. Hopefully, she plans on coming back home some time today. There’s a good chance she just waits until Monday when the kids are back in school. We’ll see.
Brisket was still mostly frozen last night when I trimmed it. Probably half frozen this morning. Thanks to some research on the BBQ Brethren forum, learned that it (hopefully) won’t be a problem.
Usually I go with just salt, pepper, and garlic powder for brisket, but ran out of coarse ground black pepper. Olive oil slather with some salt and a random BBQ rub in an unlabeled container. Smelled pretty good. Hoping spices don’t have an expiration date. I’m also spring cleaning the spice rack apparently.
Lots of unknown variables going on with this cook and clearly woefully unprepared. Threw it fat side down on the PBC grates. Didn’t think I’d be able to force hooks in a half frozen hunk o’ meat. And I needed a cooker I wouldn’t have to tend too much. Pretty sure I’ll be playing judge, jury, and distributor of time outs and punitive chores all day today.
T-minus 3 hours and 34 minutes before I won’t feel like a (complete) degenerate and crack open the first beer of the day.
Wish me luck (on the cook and surviving the day)!
Brisket was still mostly frozen last night when I trimmed it. Probably half frozen this morning. Thanks to some research on the BBQ Brethren forum, learned that it (hopefully) won’t be a problem.
Usually I go with just salt, pepper, and garlic powder for brisket, but ran out of coarse ground black pepper. Olive oil slather with some salt and a random BBQ rub in an unlabeled container. Smelled pretty good. Hoping spices don’t have an expiration date. I’m also spring cleaning the spice rack apparently.
Lots of unknown variables going on with this cook and clearly woefully unprepared. Threw it fat side down on the PBC grates. Didn’t think I’d be able to force hooks in a half frozen hunk o’ meat. And I needed a cooker I wouldn’t have to tend too much. Pretty sure I’ll be playing judge, jury, and distributor of time outs and punitive chores all day today.
T-minus 3 hours and 34 minutes before I won’t feel like a (complete) degenerate and crack open the first beer of the day.
Wish me luck (on the cook and surviving the day)!
