COTEP.org - My South Carolina Steak Dinner

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Quote:

Originally Posted by Big gary (Post 105709)

If brisket gets any higher, saw some at 6.99 in a packer last week, I will just eat prime rib roast instead. Brisket shrinks to almost half so double that price, add seasoning and fuel and it goes north of 15 bucks a pound. Then I have old women trying to push me out of the way when I am digging thru the scratch and dent meat trying to find a bargain.

I smoke mine low and slow...275-300, in the meat chamber with all the heat coming from the side firebox. I don't lose much size at all

I cook Packers, lots of fat in them. I run my pellet smoker nailed at 225.
I keep it there till I hit 195-200 internal temp on my brisket. 12-16 hours.
Allot of fat cooks off, and goes in the grease bucket.
I have never competed or cooked for money, but I have cooked a truck load of meat. Mine always shrinks. Started paper wrapping my briskets halfway thru the cook. A little tip I stole from Aaron Franklin's in Austin. I still have tons to learn!