I finally caught a real deal on a nice looking choice brisket. They have been $3.46 per lb. Today while shopping with my wife at Wal-Mart for her annual 1 purchase at 25% off reward for working the Thanksgiving holiday, I found that the price is now $2.96 lb. That nets out to $2.22 lb. unfortunately only one was available.
Nets out to $33.68 for 15.17 lb choice.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
So Oakgrovebacon you're saying I should go back tomorrow and get two for the freezer after I put this first in the smoke. I think I will - it's a nice piece for choice.
Brisket is trimmed, cut it half and the flat end is swimming in cure mixture to become pastrami. The point end is dry brining for a more traditional smoked brisket. I will work on it more tomorrow and decide if the smoke - sousvide -smoke scenario will be tried for the first time here. The pastrami will definitely be sousvide the smoked. Pastrami end is 4#15oz. Point end about 7# after trimming. Pics to follow as cooks proceed.
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