Freedomfarmer420
In Bloom
I wanna try the mangalista pork. They say it's the wagyu of pork. The duroc and Berkshire are 2 of the best
Smoking food
- Thread starter DemonTrich
- Start date
DemonTrich
In Bloom
20lb packer went into the smoker at 10am @ 250*. Set to pull at 170*it (hopefully around 9-11pm), then wrap, and back in until 200-205*it (hopefully pull at 8am). Let rest in oven until I can't resist any longer.
@Psychobilly
Gonna make all of Macomb County smell like a bbq joint for the next 28hrs.
@Psychobilly
Gonna make all of Macomb County smell like a bbq joint for the next 28hrs.
GthaEnigma
Canna-Arborist
I love to use tallow for making gravy. Use as the fat for the roux. You will never want it made any other way.
DemonTrich
In Bloom
I save all the tallow from brisket and bacon. I only use bacon tallow/fat when cooking eggs/breakfast. Even add a little to my waygu burgers to add fat (waygu is very lean), and it gives a slight bacon flavor to the burger.
My pan of brisket fat barely fit in my smoker (pit boss pro series 820sq'). I have 2 sausages to go in at noon for tonight's dinner. Andoulli (sp) and kielbasa. I'll have to find room.
My pan of brisket fat barely fit in my smoker (pit boss pro series 820sq'). I have 2 sausages to go in at noon for tonight's dinner. Andoulli (sp) and kielbasa. I'll have to find room.
DemonTrich
In Bloom
21hr total cook time
Pulled at 207*it
Rest in 170* oven for 6hrs
Pulled at 207*it
Rest in 170* oven for 6hrs
Psychobilly
🧀Muenster
Fuck me....sideways.... with a car....spinning the tires the whole way.... bro that's pretty! That ring around the outer layer...
DemonTrich
In Bloom
3lbs of cubed point will go in the chili pot. I'll slice it all up and vac seal tomorrow. I've never rested a brisket this long. I usually can only wait 1hr at most.
Psychobilly
🧀Muenster
Bro the smell that must have... waiting even an hour would be like dental surgery haha
DemonTrich
In Bloom
Got this massive brisket all sliced and portioned up. Feels like 3lbs of cubed brisket for chili, and 7x brisket meals prepped. Cold fridge brisket tastes nearly as good as heated!
what do you pay per lb for a whole brisket @DemonTrich ?
DemonTrich
In Bloom
I bought this last August at 3.99/lb for CHOICE grade. It's been at -20* since then. Local kroger has ANGUS grade for 4.99/lb. They only have 16/18/20/22lb briskets left. I missed out on the smaller ones.
there are 2 restaurant supply places down in Co Springs that are open to the public. i need to do more research to see if their prices are any good compared to safeway/city market (kroger) when they have them on sale. i think alot of their beef is only select grade.
thanks for the info.
Freedomfarmer420
In Bloom
Don't know if u guys have a Sam's club but u can find prime brisket cheap sometimes. Same goes for steaks. Even whole tenderloin. Literal food for thought 💭 🤔
DemonTrich
In Bloom
I would try and avoid "select" grade. It's the lowest grade sold in stores. It's a great grade of brisket for 1st timers worried about messing up a big slab of beef. BUT if you do mess it up, all is not lost.
there will be color coded stamping on the cryo-vac bag, as well as the quality name. Red, blue, black writing.
Personally I'd like to buy half cows direct from the farmer vs stores.
there will be color coded stamping on the cryo-vac bag, as well as the quality name. Red, blue, black writing.
Personally I'd like to buy half cows direct from the farmer vs stores.
i had a facebook feed awhile back that said that if you can get the ribeye cap cut (prime) from your costco butcher, don't ever pass it up. never had that cut of beef before
agreed on the select grade. that's why i was a bit hesitant at restaurant depot last week. but they did have 20 lb boxes of golden king crab that i'd have to sell a kidney to afford. lol
DemonTrich
In Bloom
King crab is about 49/lb here (i seen it at 89/lb last yr at kroger), when i can find it. Its one of my top 3 foods ever. Make some cajun garlic butter and steam the crab in it. I use oven turkey bags.
there was a place just south of denver that used to have all you can eat king for like 70 bucks on Thursdays. i happened to be up there and destroyed some king crab. i almost needed cut-proof gloves by the time i was done. it's been out of business for years now.