well add beer and/or bourbon. duh
2 weeks ago i picked up a USDA prime brisket from our meat place. 17.6lbs.
it was on sale and i could not turn it down even though our freezers are packed. so it has been wet aging in the fridge since then.
last night i opened her up and split (i'm still not that great at it) and trimmed her (lost 1/3 the weight).
i was amazed by the length of the point, i don't think i've had one this long before.
usually mine have gone about half way down the brisket, this one went about the whole way. maybe that's inexperience talking. i dry brined with 3/4 the amount of salt i would normally do. the rub my wife really likes is the weber coffee rub which has salt in it. it's sitting in the fridge now waiting for more love
i plan to smoke it on sunday with either hickory or cherry. what do you guys think? i've always done hickory, but i also have a lot of cherry, i'm just not sure cherry would work out as well. i always saw it as a pork/pastrami wood.
2 weeks ago i picked up a USDA prime brisket from our meat place. 17.6lbs.
it was on sale and i could not turn it down even though our freezers are packed. so it has been wet aging in the fridge since then.
last night i opened her up and split (i'm still not that great at it) and trimmed her (lost 1/3 the weight).
i was amazed by the length of the point, i don't think i've had one this long before.
usually mine have gone about half way down the brisket, this one went about the whole way. maybe that's inexperience talking. i dry brined with 3/4 the amount of salt i would normally do. the rub my wife really likes is the weber coffee rub which has salt in it. it's sitting in the fridge now waiting for more love
i plan to smoke it on sunday with either hickory or cherry. what do you guys think? i've always done hickory, but i also have a lot of cherry, i'm just not sure cherry would work out as well. i always saw it as a pork/pastrami wood.
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