Here's a handful of photos taken while trimming and prepping a brisket today. Cooking it hot and fast at 300-325°. Finished product will be sliced and served on Thanksgiving. Trimmed off about 3.5lbs.
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Nice job on the trim. Lots of fat for tallow and/or burgers.
Makes me want to ‘light the fires’. 😎 -
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Smoker is running nice, clean blue smoke.
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ecowper man I love my WSM's. Tried and true simple smokers. -
Hulagn1971 love mine, too ….. I do brisket, turkey, ribs, any large hunks of meat …. It just handles them, never a problem. -
ecowper I used to use an iq110 temp fan controller early on which worked great for overnight smokes but blew a lot of ash. Finally got my sh*t together and figured out how to manage it with the vents and starting a small fire of a few briquettes.
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Seasoned up some beef shanks and threw them on for a couple hours to get some smoke since the smoker is loaded up and running. Got some nice color on them. I'll let these cool then vac seal and fridge to braise for dinner sometime this week.
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Nice and jiggly like a fat man's belly. Probe tender at 205° internal temp. Resting on the counter for a couple hours before I vac seal and throw in the cooler with ice and cold packs. Will freeze it tomorrow.
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Love how you are prepping. Obviously you’ve done this before. 😁
Will you share your method(s) for the re-heat? -
Johnny Booth I'm going to reheat via sous vide on Thursday. It'll be a first for me.
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