RD brisket chapter 2

[SmokeyGator]

trimming removed about 6 pounds of fat. This thing had a thick fat cap, and a thick layer of fat in the point. It’s all in a cure now, for corned beef and cabbage day. Thevpoibt will likely become pastrami.

Anyhow about 10 pounds of brisket for $55 works our to $5.50/pound. Cheaper than anyplace else I know

I cut it into three chunks. Depending on how many people are showing up will determine how much will be corned beef and what will get smoked.

Chapter 3 is the best part. Actual cooking.

[NapMaster]

Keep on posting! We're watching with baited breath, whatever that means.

[texastweeter]

Don't forget to add a guineas or two. Oh and some of that inferior Irish whisky (real men drink scotch and bourbon) for the authentic taste. ACTUALLY Irish don't eat corned beef and cabbage. It is an American dish. Just like spaghetti and meatballs. Still great though. I will most likely cook the same. Looking good.

[SmokeyGator]

I do my corned beef in a slow cooker with a fine IPA. Might try a stout this year though.

[texastweeter]

I do just the same, but use GS. serve with potato hash (assuming the cabbage was added to the roast at the end) and an Irish creme cake.

[jecucolo]

SmokeyGator I haven’t seen you post lately. Dumb question what is RD?

[SmokeyGator]

Resturant Depot. A wholesale store only open to businesses, culinary schools and students, or members of clubs such as Kansas City BBQ Association.