My South Carolina Steak Dinner

[Riverpigusmc]

broke down and bought a brisket today. r comes out of the shed tomorrow

[jmlutz]

I'm thinking very seriously about buying a couple of ribeyes tomorrow.

[Caleb]

That looks great, Joe!

[milkmanjoe]

Originally Posted by Riverpigusmc

broke down and bought a brisket today. r comes out of the shed tomorrow

These are the treats that work for us. Smoking a favorite slab, better than chocolate. Add some liquor, some taters....the world is a good place again.

Hey, the doc told me to lose five pounds! Just five pounds. Sheeet, I can do that by Sunday.

[Riverpigusmc]

the brisket was perfect...smoked for 5 hours with pecan, pockets cut in fat and fresh garlic inserted to melt throught fat. Southern potato salad, macaroni salad and coleslaw. That woman got pissed, she thought we were having chili.

[Lonestar grips.]

Originally Posted by Riverpigusmc

the brisket was perfect...smoked for 5 hours with pecan, pockets cut in fat and fresh garlic inserted to melt throught fat. Southern potato salad, macaroni salad and coleslaw. That woman got pissed, she thought we were having chili.
.

you made all that good food and she got pissed? that's f**ked up!


toss here a can of Alpo and say get after it!

[Big gary]

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.

[Riverpigusmc]

Originally Posted by Big gary

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

[Big gary]

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!

[milkmanjoe]

Originally Posted by Riverpigusmc

the brisket was perfect...smoked for 5 hours with pecan, pockets cut in fat and fresh garlic inserted to melt throught fat. Southern potato salad, macaroni salad and coleslaw. That woman got pissed, she thought we were having chili.

That's livin' large! Love it. My wife don't eat red meat, so all I buy is...red meat. My wife don't drink any form of alcohol, so all I buy is...alcohol. I suspect she will live longer than I, but longer don't necessarily translate into happier. Dog squeeze, indeed.