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2.5 year old Snow's brisket

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    2.5 year old Snow's brisket

    Not sure if this is the right place to post this but it is a testimonial to Snow's.

    I bought a brisket for a special occasion about two and a half years ago. The occasion never happened and the brisket got pushed to the back of the freezer. Sunday I dug it out. It was wrapped in the original foil that Snow's provided and nothing else (three or four layers thick) - lots of rendered fat pretty much sealed it. I thawed it in the fridge overnight (well, it didn't thaw much overnight), unwrapped it, put it into a 2 gallon ziplock and sous vide it at 140* for 5 hours. It was still amazing.

    On Monday I took this to the local brew pub which just re-opened (along with some pork belly burnt ends and homemade sourdough ciabatta) and it was a hit. I took the rest to work to share with my staff who also raved about it.

    If you come to Texas, Snow's should be on your to-do list.
    Last edited by 58limited; May 27, 2020, 03:17 AM.

    #2
    We went to Snow's on our last trip to Austin. I don't remember ever having any better than Snow's.

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      #3
      A true Texas tradition; real, rustic and unsurpassed

      Comment


        #4
        Been there, done that (with pics), lookin' forward to goin' again.

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          #5
          It has been on my and my son’s list. We were scheduled to go this early this year, but stuff got in the way.

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            #6
            Even the meat you eat is old! Sure it wasn't from 1958?

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            • texastweeter
              texastweeter commented
              Editing a comment
              He appreciates things that have been well aged, nothing wrong with that, lol.

            • HawkerXP
              HawkerXP commented
              Editing a comment
              Totally agree texastweeter I'm vintage 1958 as well. Just giving him a poke.

            • 58limited
              58limited commented
              Editing a comment
              Hey, if you dry age raw beef for 60 days or so, why not dry age cooked beef for 60 years?

            #7
            58limited HawkerXP they don't build em like they used to...

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              #8
              58limited texastweeter gcdmd Before Miss Tootsie mops her last floor at the high school and makes her last batch of bbq, we fellow Texans need to have a meet and greet at Snow's.

              ​​​​​​​(of course all other fellow AR brothers and sisters always welcome to come on down as well !!)

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              • Troutman
                Troutman commented
                Editing a comment
                Wonder what Covid has done to their ability to open? Since they only do a Saturday business, maybe nothing. I’m more than game, let’s see how things go as Texas opens up in the next few weeks. A Texas m&g is WAY overdue.

              • gcdmd
                gcdmd commented
                Editing a comment
                Count me in.

              • 58limited
                58limited commented
                Editing a comment
                Troutman According to Snow's website they are closed but still doing mail order. With Texas starting to open they will probably open in the next month. I'll keep checking. I think it would be cool to have mini-meat ups at different Texas BBQ locations, maybe once a quarter or once every six months.
                Last edited by 58limited; May 28, 2020, 06:26 PM.

              #9
              Im down like a fat man on a see saw

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