I think it's about 17lbs or so, frozen Costco Prime briskie, after I wet aged it in the cryo for probably 80-90 days or so. I think the tag said something like $81.xx.
I've just about given up on brisket. I can't ever get it 'right' the way I think it ought to be, and my wife tries to talk me into something else every time I bring up cooking one.
So... whatever. I'll at least clear this one out of my freezer.
Noooooooooooo oooooooo ooooo (I ran out of breath a couple times). Don't give up man!!!! You just need to find a dedicated brisket cooker. Maybe a Lang Offset. Or a Mixon Pellet smoker. Or a Shirley. Surely there is a answer out there somewhere! And no, I didn't call you Shirley
And your wife... Well we have already established that I am divorced, so any "advice" I would have on that should be immediately ignored.
I think your buddy would probably appreciate it more coming from you and it would definitely be cheaper and easier than shipping it to one of us.
FWIW, there’s plenty of fun things I cook and enjoy that the wife does not, but honestly, if she wants something else, why not focus on making that better? I find it much more satisfying to make food my family loves versus stuff they are meh on. For example, I think I have done brisket once in the past several years but pastrami probably 3-4 times a year. I don’t see a need to make brisket because the BBQ gods demand it.
Pastrami? Corned Beef? Ground beef for burgers? There are many things one can do with a brisket besides just cooking it. What about grinding part, making pastrami with part, and straight out smoking a hunk? Or say the heck with that and give it to your buddy so he can regale you for the next thirty years with tales of how great a piece of meat it was.
Oh no don’t do that. There is no black magic involved in cooking a great brisket. My journey to brisket confidence didn’t happen overnight. I don’t even want to try to remember how many I cooked before I turned out a good one. IMHO the first thing you want to decide is what kind of brisket you and your family like. Some want it to be like smoke flavored pot roast, others want it to look like a meteorite, as black as can be. I have friends who actually buy nice briskets and pour Clauds brisket sauce over them, then cook them in the oven. He brags on his briskets. Just decide the outcome you want. There are stick burning whizzes here that would be glad to coach you to where you want to be. If you used a kamado I’d be glad to help, But I’ve seen the beautiful stick burner you built. Heck if everyone could get bbq right easily there’d be no need for AR. Good luck!
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I cook chuck roasts almost exclusively now. They are easier and really good. I have one wagyu brisket I’m saving for some special occasion that hasn’t happened yet.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Smoked pork shoulder with the sweet, spicy, and fiery flavors of Korean barbecue. Sweet, salty, spicy, fiery, with those Asian umami flavors.
The gochujang marinade/bark makes for an entirely different flavor profile on the pork itself, and the "KB Sauce" is simply amazing. And if making sandwiches or on a plate, the crunchy pickled kimchi is a lot different than the usual slaw.
For ribs, I've tried the "Char Siu" recipe on the free side, but felt it needed more flavor and don't forget the sesame seed garnish. The other thing I did a while back that gave ribs an entirely new flavor was to do them with butter and buffalo sauce. I cut them individually to treat kinda like individual wings, put a dry rub on, then brushed with the homemade buffalo sauce every 15 minutes the last hour of the 2.5 hour or so cook. They were great, and I need to do it again.
jfmorris I sent The Boy, he got some PF Chang's stuff - it was pretty good. Not true gochujang paste, but it worked in a pinch, and the guests were happy with the meat. I cooked all day and didn't eat, so... had a bite, tasted ok, but with all the smoke I'd been exposed to, I'm sure my taste buds were pretty useless. Seems lately when I cook all day, everyone else eats at the end - except me.
I hear ya realdocBBQ - sounds like Corn Pop got the best of you this time. He always does...
I felt the same way yesterday - even just 6 hour or so messing with the smoke and my nose and taste buds were desensitized. Ribs were fine, but didn't taste smoky. Same with the mac-n-cheese and beans. My sister commented on the smokiness of the beans, and ate them right up - something she normally doesn't like. Me, not so much. Didn't stop me from eating though!
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