wittdog
Master Chef
I was at the store yesterday and came across a real nice full packer brisket….I don’t see those that often around here unless you order them special…So because it was there…and I’m off today and plan on doing some yard work…And other than some winter ribs Buford hasn‘t had much work…
I trimmed the fat cap down to about ¼ inch…marked the flat and made a slight seperation between the point and the flat….Rubbed it down with my Beef Rub and will mop it douring the cook…Starting it out fat cap down (so that the rub can set on the flat…)..cooking with a mix of Smokinlicous Red Oak, Hickory, and Black Cherry…and using Hump Lump….I will be consuming John Paul Labbats and jamming to so Blues on the Ipod….as long as the weather breaks it will be a good day…if not….it’s going to be a good day anyway.
I’ve got the white beans and hamhocks going on the stove….and some steaks to grill up for later, along with some pull apart bacon bread.
Before the trim job
All rubbed up and no where to go
Time to meet Buford
Cliff you arent' the only one doing a brisket today 8)
I trimmed the fat cap down to about ¼ inch…marked the flat and made a slight seperation between the point and the flat….Rubbed it down with my Beef Rub and will mop it douring the cook…Starting it out fat cap down (so that the rub can set on the flat…)..cooking with a mix of Smokinlicous Red Oak, Hickory, and Black Cherry…and using Hump Lump….I will be consuming John Paul Labbats and jamming to so Blues on the Ipod….as long as the weather breaks it will be a good day…if not….it’s going to be a good day anyway.
I’ve got the white beans and hamhocks going on the stove….and some steaks to grill up for later, along with some pull apart bacon bread.
Before the trim job
All rubbed up and no where to go
Time to meet Buford
Cliff you arent' the only one doing a brisket today 8)