chicagokp
Babbling Farker
- Joined
- Feb 17, 2011
- Location
- Chicago north 'burbs IL
Picked up a brisket from Sam's a few weeks ago for this weekend. It was 14 pounds or so, probably 12 after trimming.
I recently picked up Oakridge Comp Beef and Pork that I figured I give a try.
Here she is all seasoned up.
My brisket was flexible....
Here she is on the UDS. KBB with Oak chunks running about 275.
While that was going, I forgot I still had a super fatty....that's what I call the 32 ounce chubs.
I seasoned it up with the same Oakridge treatment. When I threw that on, I also flipped the brisket.
While cooking, a coyote strolled through the yard....
I pulled the super fatty for snacks after it hit 150. Notice it drapes over the regular sized dinner plate. :shock:
The point...
The flat...These cuts looked dry. As I sliced further into the brisket, the moisture was better. I think I over rested it.
But the flat was still plenty tender.
Now it's all bagged up and ready for sammies!
I really liked the Oakridge Comp Beef and Pork. It was nice on the Brisket and the Sausage. It has some heat, but not overly spicy. It's just kind of a well balanced sweet, spicy, savory (from the chili) kind of rub.
Enjoy!
I recently picked up Oakridge Comp Beef and Pork that I figured I give a try.
Here she is all seasoned up.
My brisket was flexible....
Here she is on the UDS. KBB with Oak chunks running about 275.
While that was going, I forgot I still had a super fatty....that's what I call the 32 ounce chubs.
I seasoned it up with the same Oakridge treatment. When I threw that on, I also flipped the brisket.
While cooking, a coyote strolled through the yard....
I pulled the super fatty for snacks after it hit 150. Notice it drapes over the regular sized dinner plate. :shock:
The point...
The flat...These cuts looked dry. As I sliced further into the brisket, the moisture was better. I think I over rested it.
But the flat was still plenty tender.
Now it's all bagged up and ready for sammies!
I really liked the Oakridge Comp Beef and Pork. It was nice on the Brisket and the Sausage. It has some heat, but not overly spicy. It's just kind of a well balanced sweet, spicy, savory (from the chili) kind of rub.
Enjoy!