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:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
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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