Just a reminder to vote early and vote often !!! Remember, if I win you guys win as well. This recipe was developed with the help and general knowledge found right here on AR. So we as a group get the notoriety, as well as one lucky member who votes will be eligible for the prize I receive if I do win. So keep those votes a comin' folks !!!!
Voting will end Sunday, July 5th so plenty of time to get 'em in !! Thanks AmazingRibs !!!
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
When I first read about SV brisket I was basically against it on general principles due to my Texas upbringing: "brisket should be smoked until done at 203* or thereabouts."
BUT, this concept has been creeping into my thoughts the last several months and I've been intrigued by a medium rare yet tender brisket to the point that I've been thinking of trying this. Your post may be the push I need to go ahead with this project.
It's a long process, 52 hours of bath time, but it does yield some interesting results. I'm thinking about doing one over the holiday myself with a wagyu full packer wet aging in my fridg. Give it a try if you feel adventurous !!
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