I’m with Mosca and will be doing burgers and dogs. If I do a brisket it will be a point or flat I have in the bottom of the freezer, and not a whole packer.
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I'm in! I was going to save the Prime full packer but the kids ain't going to make it up here any time soon. I am going to do my first overnight cook on this one and hopefully a no wrap cook.Comment
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Memorial Day is our 40th wedding anniversary! WooHoo!! How she put up with me that long merits a "sainthood" review. So, no cooking that day as the Bride wants to go to our favorite restaurant. If the gods are willing, I have a corned beef brisket point that I got right after St. Paddy's day that I had already planned to make Pastrami with ala Meathead's Katz method. Thursday June 1st looks viable with enough time to defrost and desalinate the corned beef.
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Count me in John, I picked up an Akaushi American Wagyu 14 pounder from Heartland a couple of weeks ago. Got it thawing in the garage fridge. My youngest is graduating today and we plan on a Memorial Day celebration. Got teens running in and out, it will be a mad house.
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Yep I am going to do 2 briskets for Memorial Day and also make some BURNT ENDSComment
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Family plans fell through. Can't justify 16# SRF black for just the 2 of us. So I'll fire up the SM and do a NY prime for us.Comment
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Finally finished posting pics of my early Memorial Day contribution. (Had some issues with arranging my pics, despite following the posted instructions.) See reply #53.Comment
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Takin mine outta the freezer to start defrosting tonight, be a Fri night into Sat cook for me.Comment
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I just took out mine too. Sorta small at 10 lbs but was glad I found it in the freezer. I'll be adding some Country Pleasin link sausage to the offerings because we're expecting 10 .( I hope the fat cap isn't huge Because half of them will be big eaters.... humm..... may need a smoked chicken or two also.Comment
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I work all weekend…… if anything it will be something hot and fast. So no big boy pants here….Comment
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That's alright. You just ware your pants. I'm sure they will looker better😄😄😄.Comment
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Got mine trimmed and salted and back in the fridge for the overnight cook tomorrow night into Saturday...
Before & after - I guess I rotated the piece 180 degrees between each pair of photos...
Game plan is to douse it with pepper, granulated garlic, and onion powder before it goes on.
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I've been going back and forth about doing a brisket this weekend since I have tons of precooked leftovers in the freezer (including a brisket from the new about to open Redbird BBQ here in town) but decided to jump in.
Here is an 18.2 lb HEB brisket - the cheap one that was on sale awhile back but this one looks like it could be choice rather than select grade. I think this is the biggest brisket that I've cooked. I try to stay around 12 lbs and when I help my friend in Nacogdoches he usually buys 16 pounders. I'll fire up the OKJ Longhorn for this, might cook something else with it - I have six pork butts in the freezer too.
That is my 21" X 16" cutting board that RonB made.
EDIT: I decided to pull a 9 lb pork butt out to thaw. Might as well make the most use out of the wood and smoke.Last edited by 58limited; May 25, 2023, 06:02 PM.Comment
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I’m thinking Lobsta roll…….maybe some royal red swimp on the side?Comment
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